|Flour||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Egg||1 , slightly beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Raspberry jam||2⁄3 Cup (10.67 tbs), seedless|
|Confectioners sugar||2 Cup (32 tbs), sifted|
|Vanilla extract||1⁄2 Teaspoon|
|Red cinnamon candies||18|
|Green food coloring||3 Drop|
Combine flour, sugar, cinnamon, baking powder, and salt. With a pastry blender or 2 knives used scissor fashion, cut in butter until small particles form. Make a well in the center of the mixture.
Mix together the egg and milk. Pour into the well. Mix until dough is formed.
Divide dough into 2 parts. Cover each part with plastic wrap and chill 3-5 hours.
Preheat oven to 375°. Spray cookie sheets with non-stick spray.
On a lightly floured surface, using a floured rolling pin, roll the dough to 1/8" thickness. Using a 2" diameter cookie cutter, cut into rounds.
Place on prepared cookie sheet and bake at 375° for 8-10 minutes or until light brown around the edges.
Remove cookies immediately from cookie sheet and cool on wax paper.
Repeat rolling, cutting, and baking procedures until all the dough has been used.
Spread 1/2 teaspoon of jam on one cookie and top with another. Repeat with all cookies.
In a small bowl, stir together confectioners sugar, vanilla, and green color,enough milk to make a spreadable icing.
Spread top of each cookie with icing. While icing is still wet place 3 cinnamon candies on top of each cookie. Allow icing to dry.