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Jam filled holiday wreath cookies

Jam-filled Holiday Wreath Cookies

Rebecca Coleman
Pretty jam-filled Holiday Wreath cookies that look and taste festive!
Prep Time 30 minutes
Cook Time 10 minutes
Refrigeration time 12 hours
Course cookies, Dessert
Cuisine American

Equipment

  • Stand mixer

Ingredients
  

  • 3/4 cup butter softened
  • 1 cup sugar granulated (white)
  • 1 tsp vanilla
  • 2 cups all purpose flour (plus extra for rolling out)
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2-1 tbsp dried lavender
  • 1/2 cup jam
  • Icing sugar garnish

Instructions
 

  • In the bowl of your stand mixer, place the butter and the sugar. Using the paddle attachment, beat together well for 3-4 minutes. If you don't have a stand mixer, you can just use a hand held mixer.
  • Add the egg and vanilla and beat well until incorporated, about 1 minute.
  • Add the lavender, salt and baking powder, and mix briefly. Add one cup of flour and mix 20-30 seconds , then add the second cup and mix just until all the flour is incorporated.
  • Remove the dough from the mixer and shape into a disc. Wrap tightly with plastic wrap and store in the refrigerator for at least an hour or two, but ideally overnight.
  • Preheat oven to 350 degrees.
  • Remove from the fridge and cut in half. Flour your work surface and the top of the dough, and then roll it out to about 1/8" to 1/4" thickness.
  • Using a cookie cutter, cut rounds of the dough out and place them on a baking sheet. They cookies will not spread much, so they only need about 1" of space between them. Now, using a smaller round cutter, cut out the middles of half of the cookies.
  • Bake in preheated 350 degree oven for about 9-10 minutes until they are dull. You don't want them to be golden, just maybe a little on the edges. Remove from oven, and once cool enough to handle, remove to a wire rack to cool completely.
  • Microwave your jam for about 30 seconds, just to make it more easily spreadable. Lay your rounds out on your work surface, and top each one with a dollop of jam, using the back of the spoon to spread it out. Top each one with a cookie with a hole.
  • Sift icing sugar over top of all the cookies.
  • Store in an airtight container for up to a week, or in the freezer for up to a month.
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