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Continental Cookie Recipe
Baking these cookies has been a family Christmas tradition since the 1970's.
2 large eggs 1 1/2 cups sugar 1 1/2 sticks butter (do not substitute with margarine) grated zest* of 1 lemon 3 1/2 cups sifted cake flour 1 tablespoon baking powder 1/2 teaspoon salt 2 teaspoons ground coriander 1 teaspoon ground cardamom 1/2 cup slivered almonds Currant Jelly* In mixing bowl, beat eggs, butter, and sugar together until light and fluffy. Stir in lemon zest. Sift together flour, baking powder, salt, and spices. Lightly, fold into butter mixture until mixed well. Refrigerate 1 hour. Now, roll dough on lightly floured board or pastry cloth to 1/2 inch thickness. Cut into long strips, 1 1/2 inch wide. Carefully lift strips onto a greased cookie sheet, placing 2 inches apart. With a wooden dowel or round spoon handle, make a groove down center of each strip, being careful not to cut groove all the way through dough. Spoon or pipe jelly into groove. Bake in a preheated oven 350 F. for about 8 minutes, until tops are slightly firm, but not browned. Remove from oven, brush on glaze, sprinkle tops with slivered almond and return to oven. Bake about 5 minutes more until tops are lightly browned. Remove from oven. Working quickly, cut strips crosswise into 1 1/2 inch diagonal bars and place on rack to cool.
GLAZE 1 whole egg 1/2 cup sugar Beat egg and sugar together until frothy. *Zest is the outer yellow part of the lemon rind.
These cookies are best stored in a flat container with a tight fitting lid rather than a cookie jar because they are so delicate. Because they are dainty, delicious, unique professional quality cookies, bake them for special occasions to enjoy and show off your culinary skills! Don't wait for Christmas!
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