2 c. all-purpose flour
1 c. sugar
1 tsp. ground cinnamon
3/4 tsp. baking powder
1/2 c. butter
1 slightly beaten egg
1/4 c. milk
2/3 c. raspberry jam
2 c. sifted powdered sugar
1/2 tsp. vanilla
2-3 tbsp. milk
Red cinnamon candies
Green food coloring

In a medium mixing bowl combine flour, sugar, cinnamon, baking powder, and 1/4 teaspoon salt. Cut in butter until pieces are the size of small peas. Make a well in the center.

Combine the egg and the 1/4 cup milk; add all at once to dry mixture. Stir until moistened. On a lightly floured surface roll dough to 1/8 inch thickness. Cut into 2-inch circles or flowers with cookie cutter.

Place on ungreased baking sheet. Bake in a 375 degree oven for 8-10 minutes or until light brown on the bottom. Cool on a wire rack. Place about 1/2 teaspoon raspberry jam on the bottom of 1 round, top with another round. Repeat with remaining cookies.

In a small mixing bowl stir together powdered sugar, vanilla, and enough milk to make of 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, paint several holly leaves and a stem on each cookie with the green food coloring. Makes 54.

Per cookie: 76 cal, 1 g pro., 14 g carbo., 2 g fat, 10 mg chol., and 38 mg sodium.