* 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 **

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102981916.b12496943b44a31298cdd805ea12576f@t eranews...
> * 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 **
>
>
>
>

Now on Sale for $29.95
"MOMPEAGRAM" > wrote in message
news:1102981916.b12496943b44a31298cdd805ea12576f@t eranews...
> * 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 **
>
>
>
>