1/2 cup margarine
1/3 cup sugar
1 each egg
1 juice of 1 lemon
1/4 tsp grated lemon rind
1 1/3 cup all-purpose flour
1/2 cup ground almonds or walnuts
1 raspberry or strawbery jelly
1 sugar
Directions
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
Servings: 18 servings
1989 Honorable Mention: Jelly Christmas Eyes Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
We are able to trace the history of meal recipes far back into distant history, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. In practice though, these, old recipes were just simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Closer to modern times, we find a couple of interesting cookery books published in the 14th Century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are unconnected to the curry that is served today, but instead descriptions of the types of food eaten by the rich. During the succeeding few centuries, the powerful and rich houses tried to serve up the most extravagent banquests, and as a consequence, cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cook books were increasing in popularity as a result of more people being able to read, people having more free time and having more money. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this 1989 Honorable Mention_ Jelly Christmas Eyes recipe.
