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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (76g) Recipe makes 15 servings |
||
| Calories 277 | ||
| Calories from Fat 61 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 73mg | 3% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 52.2g | 17% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 36.0g | ||
| Protein 2.4g | 4% | |
Ingredients
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
Directions
1
Combine flour, sugar, cinnamon, baking powder and 1/4 tsp salt.2
Cut in margarine (like pie dough).3
Make a well in the center of the dough.4
Combine egg and 1/4 cup milk and pour them into the well.5
Stir dough until moist.6
Flour a flat surface and roll dough out to 1/8" thick.7
Cut into 2" circles.8
Bake at 375°F for 8-10 minutes.9
Place on a rack to cool.10
Once cooled, place 1/2 tsp jam on the bottom of one cookie.11
Cover the jam with another cookie, ie cookie- jam- cookie.12
In a small bowl stir together powdered sugar, vanilla and enough milk to make a glaze.13
Glaze the top of one side of each double cookie and place 2-3 cinnamon candies into the glaze.14
The candies are to be the holly berries.15
Allow glaze to set.16
Use a small clean paintbrush to paint several holly leaves and a stem on each cookie using green food coloring.
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Featured Reviews for This Recipe
From: Divinemom5
On Jan 5, 2007
Thank you so much for posting this recipe! I made them years ago and then lost the recipe and have searched over and over for it. These are so delicious and so Christmasy. I was thrilled to be able to make them again for my family and they will be a tradition from now on!
From: monica in hondo
On Oct 24, 2006
Thank you so much for sending this in. I used to make these almost 20 yrs. ago and always got rave reviews. I lost the recipe and have searched endlessly. The one thing to remember is be sure to use seedless jam. I hve decorated these to match many different holidays square flags, oval Easter eggs etc. I'm soooooo happy to have the recipe again.
From: melting pot
On Nov 27, 2005
These are so beatiful! They're abit time-consuming, but not difficult to make. Mine came out abit bigger because my cookie cutter was 2 1/2" wide, so I baked them for about 12 minutes. That was good, but I still think next time I'll make them smaller because you have to remember that you're really eating two cookies at one time - they're wonderful! Thanks for a festive, elegant cookie!
From: Candy Rose
On Dec 16, 2004
These cookies have become our favorite Christmas cookie of all times. It's just not Christmas without them. I've been making them for many years and thought I would never find the recipe again until I looked here and found Debbie's. Thanks so much...our tradition will carry on.
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