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Jam-Filled Wreaths

"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."

30 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling

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

2 of 2

Jam-Filled Wreaths (continued)

Directions (continued)

cut out over jam, forming a sandwich. Dust with confectioners'
sugar. Fill centers with additional jam if desired. Yield: 2-1/2
dozen.

Nutrition 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.