Holly Berry Cookies

2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter (no substitutes)
1 egg
1/4 cup milk
2/3 cup seedless raspberry jam

Glaze:

2 cups confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, beat egg and milk. Add to crumb mixtures just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle. On a lightly floured surface, roll out dough to
1/8-inch thickness. Cut with a 2-inch round cookie cutter. Place on ungreased baking sheets. Bake at 3750 for 8-10 minutes or until edges are lightly browned. Cool on wire racks. Spread jam on half of the cookies; top each with another cookie. In a small mixing bowl, combine sugar, milk and vanilla until smooth; spread over cookies. Decorate with red-hots before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.

Yield: 2 dozen.