** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add egg, lemon juice and lemon rind. Mix until smooth.
3. Add flour and nuts. Wrap in plastic wrap and flatten.
4. Refrigerate dough 30 minutes. Heat oven to 350 degrees.
5. Roll out dough on lightly floured surface to 1/8-inch thickness.
6. Use a round 2-inch cookie cutter to cut out circles from dough.
7. Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring.
8. " Bake circles and rings until light golden, 10 to 12 minutes.
9. Transfer to wire rack to cool. Spread a small amount of jelly on each whole circle.
10. Press a cookie ring on top of it. Shake the cookies one at a time in a bowl of sugar to coat well.
11. Store in a covered dish. Note: Confectioners' sugar can be used to coat the cookies in place of granulated.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Tree Nuts, Gluten, Raspberry, Almonds, Natural Sweeteners, Citric Acid allergies.
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