New Zealand Holly Cookies Recipe #61525
Almost too pretty a cookie to eat, but they taste so good! I actually won first prize for these cookies when I was a girlscout at age 13. Although I am unsure of the origin of the recipe, I thought it was too good to keep to myself. If you're creative and are up for a challenge, this is a perfect recipe for you. (requires a clean small paintbrush)
by Debbie Smith
1¼ hours | 1 hour prep
SERVES 15
For Cookies
- 2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 2/3 cup raspberry jam
- 1/2 teaspoon vanilla
- 1/2 cup butter or margarine
- 1/4 cup milk
- 1 large egg, beaten
For Decoration
- 2-3 teaspoons milk
- 2 cups powdered sugar
- red cinnamon candies
- green food coloring
- Combine flour, sugar, cinnamon, baking powder and 1/4 tsp salt.
- Cut in margarine (like pie dough).
- Make a well in the center of the dough.
- Combine egg and 1/4 cup milk and pour them into the well.
- Stir dough until moist.
- Flour a flat surface and roll dough out to 1/8" thick.
- Cut into 2" circles.
- Bake at 375°F for 8-10 minutes.
- Place on a rack to cool.
- Once cooled, place 1/2 tsp jam on the bottom of one cookie.
- Cover the jam with another cookie, ie cookie- jam- cookie.
- In a small bowl stir together powdered sugar, vanilla and enough milk to make a glaze.
- Glaze the top of one side of each double cookie and place 2-3 cinnamon candies into the glaze.
- The candies are to be the holly berries.
- Allow glaze to set.
- Use a small clean paintbrush to paint several holly leaves and a stem on each cookie using green food coloring.
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5 stars