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Jam-Filled Wreaths & Hearts

 Jam-Filled Wreaths & Hearts
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
30 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 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


  • 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 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

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Jam-Filled Wreaths & Hearts (continued)

Directions (continued)

  • wire racks.
  • 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.