2 c Margarine, softened 4 c Flour
1 1/2 c Icing sugar 2 1/4 c Finely chopped nuts (approx)
1/3 c Lemon juice
———————ASSORTED JAMS: RASPBERRY, ST———————
Beat the butter and icing sugar in a large bowl on medium speed until
light and fluffy. Add lemon juice and mix well. Gradually add the
flour, mixing until smooth. Chill for 2 hours. Shape into 1 inch
balls, roll in chopped nuts and place on a greased baking sheet.
Press thumb in center of each ball. Fill indentation with various
jams. Bake in a 350F oven for about 12-15 minutes, or until lightly
browned. Makes about 6 dozen cookies. Can be frozen. HINT: Use a dark
nut such as pecans, or walnuts for rolling the cookie dough in. MY
NOTES: My mom used to make these for Christmas all the time.. we
called them birds nests… they are excellent.. 8-} Origin: 1995
Robin Hood Baking Festival booklet. Shared by: Sharon Stevens, Oct/95.
Yields
1 servings
