Recipe

1989 Ics World Championship Bowl Of Red Recipe

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Ingredients

Directions

Step #1 Preparation time: 20 mins Chilling time: 30 mins Baking time: 10 to 12 mins per batch 1.
Step #2 Cream margarine & sugar in mixing bowl.
Step #3 Add egg, lemon juice and lemon rind.
Step #4 Mix until smooth.
Step #5 Add flour & nuts.
Step #6 Wrap in plastic wrap & flatten.
Step #7 put in the fridge dough 30 mins.
Step #8 2.
Step #9 Heat oven to 350 degrees.
Step #10 Roll out dough on lightly floured surface to 1/8-inch thickness.
Step #11 Use a round 2-inch cookie cutter to cut out circles from dough.
Step #12 Cut out an inner circle with a smaller round cookie cutter from half of the circles to make a "cookie ring.
Step #13 " 3.
Step #14 Bake circles & rings until light golden, 10 to 12 mins.
Step #15 Transfer to wire rack to cool.
Step #16 Spread a small amount of jelly on each whole circle.
Step #17 Press a cookie ring on top of it.
Step #18 Shake the cookies one at a time in a bowl of sugar to coat well.
Step #19 store this in a covered dish.
Step #20 Note: Confectioners' sugar can be used to coat the cookies in place of granulated.
Step #21 Honorable mention went to Mary Vodisek of Chicago for this recipe featuring two sugar cookies sandwiched together with jelly.
Step #22 from the Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989.
Enjoy the 1989 ICS WORLD CHAMPIONSHIP BOWL OF RED recipe

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