Preserve wreath cookies
Fill these cookies with your favorite Taste the Fruit 1st item! We used Seedless Black Raspberry Preserves and Strawberry Preserves!
INGREDIENTS:
3/4 cup butter, softened
1 cup sugar
2 large eggs
1-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground clove
1 cup quick-cooking oats
3/4 cup finely chopped nuts (food processor)
1 jar (18 ounces) seedless raspberry jam
Powder sugar for dusting
DIRECTIONS:
In a bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition.
In a separate bowl, combine flour, baking powder, cinnamon and allspice; add to the creamed mixture. Stir in oats and nuts; mix well. Refrigerate for 3-5 hours or until dough is easy to handle.
On a floured surface, roll out dough to 1/8-inch thickness. Cut with a 2-1/2-inches round cookie cutter. Using a 1-inch round 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 wire racks.
Spread 1 tsp. jam over bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar. Fill centers with additional jam if desired.