Yield: 18 Servings
|Juice of 1 lemon|
|¼ teaspoon||Grated lemon rind|
|1⅓ cup||All-purpose flour|
|½ cup||Ground almonds or walnuts|
|Raspberry or strawbery jelly|
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 ⅛-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