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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
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
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