| 1 | Preparation time: 20 minutes chilling time: 30 minutes baking time: 10 to 12 minutes per batch |
| 2 | Cream margarine and sugar in mixing bowl. |
| 3 | Add egg, lemon juice and lemon rind. |
| 4 | Mix until smooth. |
| 5 | Add flour and nuts. |
| 6 | Wrap in plastic wrap and flatten. |
| 7 | Refrigerate dough 30 minutes. |
| 8 | Heat oven to 350 degrees. |
| 9 | Roll out dough on lightly floured surface to 1/8-inch thickness. |
| 10 | Use a round 2-inch cookie cutter to cut out circles from dough. |
| 11 | Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring." |
| 12 | Bake circles and rings until light golden, 10 to 12 minutes. |
| 13 | Transfer to wire rack to cool. |
| 14 | Spread a small amount of jelly on each whole circle. |
| 15 | Press a cookie ring on top of it. |
| 16 | Shake the cookies one at a time in a bowl of sugar to coat well. |
| 17 | Store in a covered dish. |
| 18 | Note: confectioners" sugar can be used to coat the cookies in place of granulated. |
| 19 | honorable mention went to mary vodisek of chicago for this recipe featuring two sugar cookies sandwiched together with jelly |
