17 - Jam-Filled Wreaths
Source of Recipe
Taste of Home Christmas Cookies 2003 - Monica Wilson - Pomona, New York
List of Ingredients
17 - Jam-Filled Wreaths
3/4 cup butter (no substitutes), 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 mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon and allspice; add to the creamed mixture. Stir in oats and nuts; mix well. Refrigerate for 3 hours or until the dough is easy to handle. On a floured surface, roll out half of the dough to 1/8-inch thickness. Cut with a 2-1/2 inch round cookie cutter. Repeat with remaining dough using a 2-1/2 inch doughnut cutter, so the center is cut out of each cookie. Place on lightly greased baking sheets. Bake at 400 degrees for 6-8 minutes or until lightly browned. Cool on wire racks. Spread 1 teaspoon jam over solid cookies. Place the 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.
Taste of Home Christmas Cookies 2003 Monica Wilson - Pomona, New York
Sherry in Missouri
Recipe
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