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
Yield
27 servingsPrep
12 minCook
28 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | large |
eggs
slightly beaten |
|
| ¼ | cup |
milk
plus about 2 to 3 tablespoons milk (divided) |
|
| ⅔ | cup |
raspberry jam
|
*
|
| 2 | cups |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 3 | tablespoon |
milk
|
|
| 1 | x |
cinnamon candies
red |
* |
| 1 | x |
food coloring
green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
cinnamon
|
|
| 3.8 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
or margarine |
|
| 1 | large |
eggs
slightly beaten |
|
| 59 | ml |
milk
plus about 2 to 3 tablespoons milk (divided) |
|
| 158 | ml |
raspberry jam
|
*
|
| 473 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 45 | ml |
milk
|
|
| 1 | x |
cinnamon candies
red |
* |
| 1 | x |
food coloring
green |
*
|
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.)
