Title: 1989 honorable mention: jelly christmas eyes
 Categories: Cookies, Holiday
      Yield: 18 Servings
 
    1/2 c  Margarine
    1/3 c  Sugar
      1 ea 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
 
  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.