“I make these beautiful wreath-shaped cookies with jewel-red centres 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
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.
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 centre 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.