Ingredients
- 2 cookie cutter to out circles from dough (cut)
- 1 egg
- 1 lemon
- 1 raspberry
- 1/2 circles to make a cookie rin
- 1/8 thickness
- 170 gr all purpose flour
- 110 gr margarine
- 65 gr sugar
- 60 gr almonds (ground)
- 1 gr lemon rind (grated)
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 ----
