Jelly Christmas Eyes

Jelly Christmas Eyes
Yield: 18 Servings
1/2 c Margarine
1/3 c Sugar
1 Egg
1 Lemon,juice of
1/4 T lemon rind,Grated
1 1/3 c All-purpose flour
1/2 c almonds (or walnuts),Ground
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.