I make these beautiful wreath-shaped cookies with jewel-red centers every Christmas. The dusting of powdered sugar gives them a snowy look. My mother cut the recipe out of a newspaper some 30 years ago. —Monica Wilson, Pomona, New York
Jam-Filled Wreaths & Hearts
Ingredients
- 3/4 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 cup quick-cooking oats
- 3/4 cup finely chopped nuts
- 1 jar (18 ounces) seedless raspberry jam
- Confectioners' sugar
Directions
- In a bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, cinnamon and allspice; add to the creamed mixture. Stir in oats and nuts; mix well. Refrigerate for 3 hours or until dough is easy to handle.
- On a floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in. round- or 2-in. heart-shaped cookie cutter. Using a 1-in. round- or heart-shaped cookie cutter, cut out the center of half of the cookies. Place solid and window cookies on lightly greased baking sheets.
- Bake at 400° for 6-8 minutes or until lightly browned. Cool on wire racks.
- Spread 1 tsp. jam over bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar. Fill centers with additional jam if desired.
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