Jam-Filled Wreaths & Hearts |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 30 |
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I make these beautiful wreath-shaped cookies with jewel-red centers every Christmas, reports Monica Wilson of Pomona, New York. The dusting of powdered sugar gives them a snowy look. My mother cut the recipe out of a newspaper some 30 years ago. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
2 eggs |
1-1/2 cups king arthur unbleached 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:
1. In a bowl, cream butter and sugar. Add the eggs, one 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.
2. 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.
3. Bake at 400° for 6-8 minutes or until lightly browned. Cool on wire racks.
4. Spread 1 teaspoon jam over bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar. Fill centers with additional jam if desired. Yield: about 3 dozen wreaths or 4 dozen hearts.
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