New Zealand Holly Cookies

Directions

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.)