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Jelly Nut Wreaths
From the kitchen of Cari Wolfe, AJCA Director of Research and Genetic Development
Course
Dessert
Cuisine
American
Keyword
Cookies, Dessert
Ingredients
2
Eggs
¾
cup
Butter
1
cup
Sugar
1½
cups
Flour
1
tsp
Baking powder
1
tsp
Cinnamon
½
tsp
All spice
1
cup
Old Fashioned Quaker Oats
(not instant)
¾
cup
Finely chopped nuts
(walnuts or almonds are yummy)
Sliced, blanched almonds
Red raspberry preserves
Confectioner's sugar
Instructions
Beat eggs lightly, reserve 2 tablespoons for use later.
Blend butter, sugar and eggs.
In a separate bowl, mix flour, baking powder, cinnamon and allspice. Stir into butter mixture.
Add oats and ¾ cup of chopped nuts.
Chill for several hours.
Take ¼ of dough out of bowl and roll to ¼" thick.
Cut this dough for the tops with a small hole in center.
(I use a doughnut cutter for these.)
Cut the next ¼ of dough for the bottoms with NO holes.
Repeat these two steps until dough is finished and you have half tops and half bottoms.
Brush tops with egg wash and sprinkle with sliced almonds.
Bake at 400°F for 6-8 minutes. Allow to cool.
Spread raspberry preserves on bottoms and sandwich them together with a top.
Sprinkle with confectioner's sugar.
Notes
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Jersey Journal