A medium mixing bowl combine flour, sugar, cinnamon, baking powder and 1/4 teaspoon salt. Cut in butter or margarine till pieces are the size of small peas. Make a well in the center. Combine the egg and the 1/4 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 an ungreased baking sheet. Bake in a 375°F oven for 8 to 10 minutes or till light brown on the bottom. Cool on wire rack.

Place about 1/2 teaspoon raspberry jam on the bottom of one round, top with the other round. Repeat with remaining cookies.

In a small mixing bowl stir together powdered sugar, vanilla and enough milk to make glazing consistency. Spread top of each cookie with some of the glaze. For holly berries, while icing is still wet, drop two or three cinnamon candies on each cookie. Allow icing to dry. Using a small paint brush paint several holly leaves and a stem on each cookie with green food coloring.