Jelly Christmas Eyes
Keys: Cookies Holiday
Yield: 18
Ingredients:
1/2 cup Margarine
1/3 cup Sugar
1 x Egg
Juice of 1 lemon
1/4 tsp Grated lemon rind
1 1/3 cup All-purpose flour
1/2 cup Ground almonds or walnuts
Raspberry or strawbery jelly
Sugar
Method:
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.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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.¸) `´·.¸)
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