Ingredients

• 1/2  cup butter (no substitutes)
• 1  3-ounce package cream cheese
• 1-1/2  cups sifted powdered sugar
• 1/2  teaspoon baking powder
• 1  egg
• 1/2  teaspoon vanilla
• 1-3/4  cup all-purpose flour
• 2  cups sifted powdered sugar
• 2  tablespoons milk
•   Milk

Directions

1. In a medium mixing bowl, beat butter and cream cheese with an electric mixer on medium speed for 30 seconds. Add powdered sugar and baking powder; beat until combined. Beat in egg and vanilla. Beat in as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 1 hour or until easy to handle

2. Roll each portion of dough on a lightly floured surface until 1/8 inch thick. Cut dough with a floured holly-shape cutter. Arrange cutouts 1 inch apart on an ungreased cookie sheet

3. Bake in a 375 degree F oven for 8 to 9 minutes or until edges are set. Transfer to wire racks to cool.

4. Meanwhile, for the frosting stir together the 2 cups powdered sugar and 2 tablespoons milk. Add additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Tint green with food coloring. Use about three-fourths of the icing to glaze tops of cookies. Add additional food coloring to make remaining icing bright green. Using a decorating bag fitted with a fine writing tip, outline cookies with bright green icing. Press cinnamon candies onto each cookie. Makes about 42.