Recipe - 1989 Honorable Mention Jelly Christmas Eyes

One half cup Margarine
1/3 cup Sugar
1 Egg
Juice of 1 lemon
One fourth teaspoon Grated lemon rind
1 1/3 cup Allpurpose flour
One half cup Ground almonds or walnuts
Raspberry or strawbery jelly
Sugar

Preparation time: 20 minutes Chilling time: 30 minutes Baking time: 10 to
12 minutes per batch

1. Cream margarine and sugar in mixing bowl. Add egg, lemon juice and
lemon rind. Mix until smooth. Add flour and nuts. Wrap in plastic wrap and
flatten. Refrigerate dough 30 minutes.

2. Heat oven to 350 degrees. Roll out dough on lightly floured surface to
1/8inch thickness. Use a round 2inch cookie cutter to cut out circles
from dough. Cut out an inner circle with a smaller round cookie cutter from
half of the circles to make a "cookie ring."

3. Bake circles and rings until light golden, 10 to 12 minutes. Transfer
to wire rack to cool. Spread a small amount of jelly on each whole circle.
Press a cookie ring on top of it. Shake the cookies one at a time in a bowl
of sugar to coat well. Store in a covered dish. Note: Confectioners' sugar
can be used to coat the cookies in place of granulated.

Honorable mention went to Mary Vodisek of Chicago for this recipe featuring
two sugar cookies sandwiched together with jelly. from the Chicago Tribune
second annual Food Guide Holiday Cookie Contest December 14, 1989
Posted to MMRecipes Digest V3 #340

From: Linda Place placel@worldnet.att.net

Date: Thu, 12 Dec 1996 01:07:01 +0000