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New Zealand Holly Cookies

New Zealand Holly Cookies

St. Paul Pioneer Press

New Zealand Holly

Submitted by

Jackie Hallcock, Apple Valley

"My mother, Fahye Yahnke, brought this recipe with her from New Zealand when she moved here as a war bride in 1946. Quite homesick during her first years

here, she made these cookies to remind her of home and the family she left behind"

Makes 4-1/2 dozen


list of 8 items

. 2 cups flour

. 1 cup sugar

. 1 teaspoon cinnamon

. 3/4 teaspoon baking powder

. 1/4 teaspoon salt

. 1/2 cup butter

. 1 beaten egg

. 1/4 cup milk

list end


list of 1 items

. 2/3 cup raspberry jam

list end


list of 5 items

. 2 cups sifted powdered sugar

. 1/2 teaspoon vanilla

. 2 to 3 tablespoons milk

. Red cinnamon candies

. Green food coloring or green icing

list end

To prepare oven: Preheat to 375 degrees.

To make dough: In medium mixing bowl, combine flour, sugar, cinnamon, baking powder and salt. Cut in butter until pieces are size of small peas. Make well

in center. Combine egg and 1/4 cup milk. Add to dry mixture. Stir until moistened.

To bake cookies: On floured surface, roll out dough to [-inch thickness. Cut into 2-inch circles. Place on ungreased cookie sheet. Bake for 8 to 10 minutes

or until light brown on bottom. Move to wire rack. Cool completely.

To fill and decorate: Spread raspberry jam on 1 cookie. Top with another. Repeat with remaining cookies. In small bowl, stir together powdered sugar, vanilla

and enough milk to make glaze. Spread top of each cookie sandwich with glaze. Place 2 or 3 cinnamon candies on top while glaze is still wet. Allow icing

to dry. Using green food coloring, paint holly leaves on each cookie.

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