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OxfordPress.com

New Zealand Holly Cookies

Makes 54 cookies
2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
1 slightly beaten egg
1/4 cup milk
2/3 cup raspberry jam
2 cups sifted powdered sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk
red cinnamon candies
green food coloring

Preheat oven to 375.

In a medium mixing 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. Combine the egg and 1/4 cup milk; add all at once to dry mixture and stir until moistened. On a lightly floured surface roll dough to one eighth inch thickness. Cut into two-inch circles or flowers with a cookie cutter. Place on ungreased baking sheet. Bake for 8 to 10 minutes, until light brown on the bottom. Cool on a wire rack.

Place 1/2 teaspoon raspberry jam on the bottom of one round and top with another round. Repeat with remaining cookies.

In a 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 or 3 cinnamon candies on each cookie. Allow icing to dry. Using a small paintbrush and green food coloring paint several holly leaves and a stem on each cookie.