Ingredients
3/4 cup butter, softened1 cup sugar2 large eggs, room temperature1-1/2 cups all-purpose flour1 teaspoon baking powder1 teaspoon ground cinnamon1/2 teaspoon ground allspice1 cup quick-cooking oats3/4 cup finely chopped nuts1 jar (18 ounces) seedless raspberry jamConfectioners’ sugar
Preparation
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 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.
