Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, softened

  2. 1 cup sugar

  3. 2 eggs

  4. 1-1/2 cups all-purpose flour

  5. 1 teaspoon baking powder

  6. 1 teaspoon ground cinnamon

  7. 1/2 teaspoon ground allspice

  8. 1 cup quick-cooking oats

  9. 3/4 cup finely chopped nuts

  10. 1 jar (18 ounces) seedless raspberry jam Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. 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.


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