Jelly Christmas Eyes
Yield
1 batchPrep
10 minCook
10 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| ⅓ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
lemon juice
|
|
| ¼ | teaspoon |
lemon zest
grated |
|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ½ | cup |
almonds
ground, or walnuts |
|
| 1 | x |
red raspberry jelly
or strawberry jelly |
* |
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 79 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | each |
lemon juice
|
|
| 1.3 | ml |
lemon zest
grated |
|
| 315 | ml |
all-purpose flour
|
|
| 118 | ml |
almonds
ground, or walnuts |
|
| 1 | x |
red raspberry jelly
or strawberry jelly |
* |
| 1 | x |
sugar
|
*
|
Directions
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℉ (180℃). 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.
