Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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 beaten egg
- For Decoration
- 2-3 teaspoons milk
- 2 cups powdered sugar
- red cinnamon candies,
- green food coloring
- =
Directions
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 375F 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.