1989 Honorable Mention Jelly Christmas Eyes

Title:
1989 Honorable Mention Jelly Christmas Eyes

Yield:
18 Servings

Categories:
Cookies,
Holiday




Ingredients:





   1/2 c  Margarine


   1/3 c  Sugar


     1    Egg


          Juice of 1 lemon


   1/4 ts Grated lemon rind


 1 1/3 c  All-purpose flour


   1/2 c  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


 1/8-inch thickness. Use a round 2-inch 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 MM-Recipes Digest V3 #340


 


 From: Linda Place 


 


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