---------- Recipe via Meal-Master (tm) v8.05
       Title: 1989 Honorable Mention: Jelly Christmas Eyes
  Categories: Cookies, Holiday
       Yield: 18 servings
     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
     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. from the
     Chicago Tribune second annual Food Guide Holiday Cookie Contest
     December 14, 1989