Jam-Filled Wreaths Recipe

Jam-Filled Wreaths Recipe photo by Taste of Home

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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."

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Jam-Filled Wreaths Recipe

Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Yield: 30 Servings

25 10 35

Ingredients

3/4 cup butter, softened
1 cup sugar
2 eggs
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 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.
On a floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a 2-1/2-in round cookie cutter. Repeat with remaining dough, using a 2-1/2-in. doughnut cutter, so the center is cut out of each cookie. Place on lightly greased baking sheets. Bake at 400° for 6-8 minutes or until lightly browned. Cool on wire racks.
Spread 1 teaspoon jam over solid cookies. Place cookies with centers cut out over jam, forming a sandwich. Dust with confectioners' sugar. Fill centers with additional jam if desired. Yield: 2-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 166 calories, 7 g fat (3 g saturated fat), 26 mg cholesterol, 64 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Jam-Filled Wreaths in Country Woman November/December 1998, p41

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(1-1) of 1 reviews

Reviewed on Aug. 01, 2010 by grammaberr

When I seen these they reminded me of the cookies my mother would with the left over pie crust froming makeing her pies(that would seem alot easier), but am really going to try these. They look delicious. Thanks Monica for the memory.