Recipe#27188

Title: Jelly Christmas Eyes

rec.food.recipes archive

JELLY CHRISTMAS EYES
 
1/2 cup margarine
1/3 cup sugar
1 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 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.