Jam-Filled Wreaths & Hearts

Total Time Prep: 25 min. + chilling Bake: 10 min./batch + cooling
Yield about 3 dozen wreaths or 4 dozen hearts
Test Kitchen Approved
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

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

  1. 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.
  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 tsp. jam over bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar. Fill centers with additional jam if desired.

Nutrition Facts

1 cookie: 166 calories, 7g fat (3g saturated fat), 25mg cholesterol, 58mg sodium, 25g carbohydrate (17g sugars, 1g fiber), 2g protein.

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
Recipe Creator

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