1989 Honorable Mention: Jelly Christmas Eyes Recipe



  1. 1/2 c. Margarine
  2. 1/3 c. Sugar
  3. 1 x Egg
  4. Juice of 1 lemon
  5. 1/4 tsp Grated lemon rind
  6. 11/3 c. All-purpose flour
  7. 1/2 c. Grnd almonds or possibly walnuts
  8. Raspberry or possibly strawbery jelly
  9. Sugar


  1. Preparation Time: 20 min
  2. Chilling Time: 30 min
  3. Baking Time:10 to 12 min per batch
  4. 1.
  5. Cream margarine and sugar in mixing bowl.
  6. Add in egg, lemon juice and lemon rind.
  7. Mix till smooth.
  8. Add in flour and nuts.
  9. Wrap in plastic wrap and flatten.
  10. Chill dough 30 min.
  11. 2.
  12. Heat oven to 350 degrees.
  13. Roll out dough on lightly floured surface to 1/8-inch thickness.
  14. Use a round 2-inch cookie cutter to cut out circles from dough.
  15. Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring."
  16. 3.
  17. Bake circles and rings till light golden brown, 10 to 12 min.
  18. Transfer to wire rack to cold.
  19. Spread a small amount of jelly on each whole circle.
  20. Press a cookie ring on top of it.
  21. Shake the cookies one at a time in a bowl of sugar to coat well.
  22. Store in a covered dish.
  23. Note: Confectioners' sugar can be used to coat the cookies in place of granulated.
  24. Honorable mention went to Mary Vodisek of Chicago for this recipe featuring two sugar cookies sandwiched together with jelly.