16 cookies
In a medium mixing bowl combine dry ingredients. Cut in butter or margarine till pieces are the size of small peas. Make a well in the center.
Combine the egg and the ¼ cup milk; add all at once to dry mixture. Stir till moistened. On a lightly floured surface roll dough to 1/8-inch thickness. Cut into 2 inch circles or flowers with cookie cutter. Place on ungreased baking sheet. Bake in a 375° F oven for 8 to 10 minutes or till light brown on the bottom. Cool on a wire rack.
Place about ½ tsp. raspberry jam on the bottom of 1 round, top with another round. Repeat with remaining cookies.
In a small mixing bowl stir together powdered sugar, vanilla, and enough milk to make of glazing consistency. Spread top of each cookie with some of the glaze. For holly berries, while icing is still wet, drop 2 or 3 cinnamon candies on each cookie. Allow icing to dry. Using a small paintbrush, paint several holly leaves and a stem on each cookie with the green food coloring.
source: Good Housekeeping prize winner