These are excellent and quite pretty on a plate. Alexa *********************************************************** Holly Berry Cookies Servings: 12 Ingredients: 2 cups all-purpose flour 1 cup white sugar 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, chilled 1 egg 1/4 cup milk 2/3 cup seedless raspberry jam 2 cups confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1/4 cup cinnamon red hot candies 4 drops green food coloring Directions: 1. In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour. 2. Preheat oven to 375 degrees F (190 degrees C). 3. On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets. 4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie. 5. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.

Thanks. I gave it a taste and yeah, way too salty and gross, nothing like cake mix or cookie dough. I did a batch with flour and water and combined. It looks different and I will make a loaf right away but hopefully after sitting a day or two in the fridge it will change up a bit. This incident should help to remember in the future if not to look at the recipe to make sure.

2 oz unsweetened chocolate (squares) 1 cup all-purpose flour (sifted)& 2 tbsps all-purpose flour (sifted) 4 tsp double-acting baking powder 4 tsp baking soda 1 pinch salt 2 oz sweet butter (2 sticks) 1 tsp vanilla extract 2 cup granulated sugar 2 tsps light cream (milk) 1 egg (graded large) 1. Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly. 2. Sift together the flour, baking powder, baking soda, and salt,set aside. 3. In the large bowl of an electric mixer cream the butter. 4. Add vanilla and sugar, beat to mix well. 5. Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well. 6. On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated. 7. Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness. 8. Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out). 9. Adjust two racks to divide oven into thirds, and preheat oven to 400. Line cookie sheets with aluminum foil. Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time). With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible. Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula). Handle them carefully in order to keep them perfectly round and flat. Leftover pieces of the dough should be pressed together and rerolled. Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even baking. Bake until the cookies feel almost firm to the touch. These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. If you bake one sheet at a time, bake it on the upper rack. With a wide metal spatula, transfer the cookies to racks to cool. Store in airtight container.

here's the recipe i used: 3 c. flour 6 eggs 1 c. sugar 1 c. melted shortening(crisco) rind of 2 oranges, chopped fine 4 tsp. of baking pwdr combine flour and baking pwdr mix eggs, sugar, shortening and orange rind together - i used hand mixer make circle with 1/2 the flour mixture put wet ingredients and other 1/2 of flour mixture in middle and knead all together. dough is sticky, keep your hands floured and i found that i had to add flour to be able to work the dough. round or oblong the dough, then cut into about 1 inch strip, then cut the strips into about 1 inch pieces. roll the pieces into balls and then into about 4 1/2 long pieces and then put pieces together to form a circle. heat oven to 400 degrees. i used 375 convection. cook until tops are browned alittle and bottom is slightly browned. i halved the recipe and got about 50 cookies. it makes alot. i think next time i will use a little more sugar - maybe about 2 tbsps or so, but they were good. they are a soft, plain cookie, good with coffe and tea. you can ice them if you wish and decorate for the holiday. i think you can put all ingredients in stand mixer, but we didnt have that growing up, so it was all done by hand. if use stand mixer, let me know how it worked out. good luck, i hope you enjoy them!! any questions, email me.. .. e.