New Zealand Holly Cookies
This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine 129
plus about 2 to 3 tablespoons milk (divided)
Preheat oven to 375℉ (190℃).
In medium bowl, combine flour, sugar, cinnamon, baking powder and salt.
Cut in butter until pieces are the size of small peas.
Make a well in the center.
In small bowl, combine egg with the ¼ cup milk and add all at once to dry mixture. Stir until moistened.
On lightly floured surface, roll out dough to ⅛ inch thickness.
Cut into 2-inch circles or flowers with a cookie cutter.
Place on ungreased baking sheets, about 1 inch apart.
Bake in preheated oven 8 to 10 minutes or until light brown on the bottom.
When done, remove from oven and cool completely on a wire rack. Place about ½ teaspoon raspberry jam on the bottom of 1 round; top with another round. Repeat with remaining cookies.
To make frosting: In small bowl stir together powdered sugar, vanilla and enough milk to make a glazing consistency.
Spread top of each cookie with some of the glaze.
For holly berries: While icing is still wet, drop 2 to 3 cinnamon candies on each cookie.
Allow icing to dry. Using a small paintbrush, paint several holly leaves and a stem on each cookie with the green food coloring.
(Or, as photographed, use tubes of green gel frosting. It took two to decorate all the cookies.)