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m (Robot: Changing Category:Christmas Cookies)
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* Preparation time: 20 minutes chilling time: 30 minutes baking time: 10 to 12 minutes per batch.
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== Description ==
  +
* Preparation time: 20 minutes | chilling time: 30 minutes | baking time: 10 to 12 minutes per batch.
  +
 
== Ingredients ==
 
== Ingredients ==
+
* ½ cup [[margarine]]
* 1/2 cup [[margarine]]
+
* cup [[granulated sugar|sugar]]
* 1/3 cup [[Granulated sugar|Sugar]]
+
* 1 [[egg]]
* 1 [[egg]]
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* juice of 1 [[lemon]]
* Juice of 1 [[lemon]]
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* ¼ tsp grated [[lemon rind]]
* 1/4 tsp Grated [[lemon]] rind
+
* 1⅓ cup [[all-purpose flour]]
* 1 1/3 cup [[flour|all-purpose flour]]
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* ½ cup ground [[almonds]] or [[walnuts]]
* 1/2 cup [[almond meal|ground almonds]] or [[walnuts]]
+
* [[jelly|raspberry]] or [[jelly|strawberry jelly]]
* [[raspberry]] or strawbery jelly
+
* [[granulated sugar|sugar]] (Note: Confectioner's sugar can be used to coat the cookies in place of granulated)
* [[Granulated sugar|Sugar]]
 
   
 
== Directions ==
 
== Directions ==
+
# Cream [[margarine]] and [[granulated sugar|sugar]] in mixing bowl.
 
# Cream [[margarine]] and [[Granulated sugar|Sugar]] in mixing bowl.
 
 
# Add [[egg]], [[lemon juice]] and [[lemon]] rind.
 
# Add [[egg]], [[lemon juice]] and [[lemon]] rind.
 
# Mix until smooth.
 
# Mix until smooth.
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# Wrap in plastic wrap and flatten.
 
# Wrap in plastic wrap and flatten.
 
# Refrigerate dough 30 minutes.
 
# Refrigerate dough 30 minutes.
# Heat oven to 350 degrees.
+
# Heat oven to 350°F.
# Roll out dough on lightly floured surface to 1/8-inch thickness.
+
# Roll out dough on lightly floured surface to -inch thickness.
 
# Use a round 2-inch cookie cutter to cut out circles from dough.
 
# 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."
+
# Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring".
 
# Bake circles and rings until light golden, 10 to 12 minutes.
 
# Bake circles and rings until light golden, 10 to 12 minutes.
 
# Transfer to wire rack to cool.
 
# Transfer to wire rack to cool.
 
# Spread a small amount of jelly on each whole circle.
 
# Spread a small amount of jelly on each whole circle.
 
# Press a cookie ring on top of it.
 
# Press a cookie ring on top of it.
# Shake the cookies one at a time in a bowl of [[Granulated sugar|Sugar]] to coat well.
+
# Shake the cookies one at a time in a bowl of [[granulated sugar|sugar]] to coat well.
 
# Store in a covered dish.
 
# Store in a covered dish.
# Note: confectioners [[Granulated sugar|Sugar]] can be used to coat the cookies in place of granulated.
 
 
 
== See also ==
 
   
 
[[Category:Almond meal Recipes]]
 
[[Category:Almond meal Recipes]]
 
[[Category:Christmas cookie Recipes]]
 
[[Category:Christmas cookie Recipes]]
[[Category:Holiday cookie Recipes]]
+
[[Category:Filled cookie Recipes]]
[[Category:Raspberry Recipes]]
+
[[Category:Jelly Recipes]]
 
[[Category:Walnut Recipes]]
 
[[Category:Walnut Recipes]]
  +
[[Category:Lemon juice Recipes]]
  +
[[Category:Lemon peel Recipes]]
  +
[[Category:Egg Recipes]]
  +
[[Category:Wheat flour Recipes]]

Latest revision as of 17:40, March 4, 2011

Description Edit

  • Preparation time: 20 minutes | chilling time: 30 minutes | baking time: 10 to 12 minutes per batch.

Ingredients Edit

Directions Edit

  1. Cream margarine and sugar in mixing bowl.
  2. Add egg, lemon juice and lemon rind.
  3. Mix until smooth.
  4. Add flour and nuts.
  5. Wrap in plastic wrap and flatten.
  6. Refrigerate dough 30 minutes.
  7. Heat oven to 350°F.
  8. Roll out dough on lightly floured surface to ⅛-inch thickness.
  9. Use a round 2-inch cookie cutter to cut out circles from dough.
  10. Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring".
  11. Bake circles and rings until light golden, 10 to 12 minutes.
  12. Transfer to wire rack to cool.
  13. Spread a small amount of jelly on each whole circle.
  14. Press a cookie ring on top of it.
  15. Shake the cookies one at a time in a bowl of sugar to coat well.
  16. Store in a covered dish.
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