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> * Exported from BigOven *
>
> 1989 Honorable Mention: Jelly Christmas Eyes
>
> Recipe By :
> Serving Size :18
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 1/2 c Margarine
> 1/3 c Sugar
> : 1 Egg
> : Juice of 1 lemon
> 1/4 ts Grated lemon rind
> 1 1/3 Cup All-purpose flour
>
> 1/2 cup Ground almonds or walnuts : Raspberry or strawberry jelly : Sugar
> 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. 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." 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 From: (Cicconifms)
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
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