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1
Preheat oven to 375F (190C).
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2
In medium bowl, combine flour, sugar, cinnamon, baking powder and salt.
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3
Cut in butter until pieces are the size of small peas.
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4
Make a well in the center.
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5
In small bowl, combine egg with the 1/4 cup milk and add all at once to dry mixture.
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6
Stir until moistened.
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7
On lightly floured surface, roll out dough to 18 inch thickness.
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8
Cut into 2-inch circles or flowers with a cookie cutter.
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9
Place on ungreased baking sheets, about 1 inch apart.
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10
Bake in preheated oven 8 to 10 minutes or until light brown on the bottom.
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11
When done, remove from oven and cool completely on a wire rack.
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12
Place about 1/2 teaspoon raspberry jam on the bottom of 1 round; top with another round.
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13
Repeat with remaining cookies.
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14
To make frosting: In small bowl stir together powdered sugar, vanilla and enough milk to make a glazing consistency.
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15
Spread top of each cookie with some of the glaze.
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16
For holly berries: While icing is still wet, drop 2 to 3 cinnamon candies on each cookie.
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17
Allow icing to dry.
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18
Using a small paintbrush, paint several holly leaves and a stem on each cookie with the green food coloring.
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19
(Or, as photographed, use tubes of green gel frosting.
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20
It took two to decorate all the cookies.)
