Total Time
1hr 10mins
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)

Ingredients Nutrition

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.
Most Helpful

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.

MaryW 4361226 December 14, 2011

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.

monica in hondo October 24, 2006

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!

melting pot November 27, 2005