Jam-Filled Wreaths & Hearts

• 3/4 cup butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 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

1. In a bowl, cream butter and sugar. Add 1 egg 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.
2. 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
3. .
4. Bake at 400u0b0 for 6-8 minutes or until lightly browned. Cool on wire racks.
5. Spread 1 tsp. jam over bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar. Fill centers with additional jam if desired.

butter, sugar, eggs, flour, baking powder, ground cinnamon, ground allspice, oats, nuts, raspberry, confectioners

Taken from www.tasteofhome.com/recipes/jam-filled-wreaths-hearts/ (may not work)