Jelly Christmas Eyes

Yields:	1 batch
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	Preparation	10 minutes
	Cooking	10 minutes
	Ready In	60 minutes

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Ingredients

1/2	cup	margarine
1/3	cup	sugar
1	each	egg
1	each	lemon juice
1/4	teaspoon	lemon zest	grated
1 1/3	cups	flour, all-purpose
1/2	cup	almonds	ground, or walnuts
1	x	red raspberry jelly	or strawberry jelly
1	x	sugar

Directions

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 F. 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.