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
Transcribed cooking instructions as an idea can be observed far back into the distant past, in truth as far back into recorded history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these early recipes were just primitive pictorial instructions for food preparation.
In fact, the oldest recipe discovered, according to historians are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later on, in Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef describes how the cooks of Roman times made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example basil, rue and parsley. Later on, we have two recipe books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that is popular today, but instead accounts of the types of meals served to the nobility of the time. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including rosemary and coriander. The introduction of these new foods and spices prompted a surge in recipe publications, many of which are now in private cookery archives. By the advent of the twentieth century, recipe books were highly popular mostly due to better eduction, people having more leisure time and having more money. |
We hope you enjoy this 1989 Honorable Mention_ Jelly Christmas Eyes recipe.
