Prep 1 hr
Cook 10 mins
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)
- 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.
While making these today, I refreshed my memory as to how many years I've been making these cookies. My recipe is the orignal page that I pulled from Better Homes and Gardens magazine, dated December 1985. They were the $1000 grand prize winner submitted by Kate Beckman from Chino, CA. I'll never forget stepping back from the finished product the first time I made them...those with me and I were in awe....make them just one time and they'll become a tradition in your family too.
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.
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!