Continental Cookie Recipe makes an old fashioned spicy, exotic buttery bar cookie filled with current jelly, topped with a crunchy glaze and slivered almonds.
A Christmas Tradition.
I ordered this recipe from a classified ad in a women's magazine in the early 1970's for 25 cents. It is our best cookie ever.
It makes a perfect gift from the kitchen with three different colored and flavored jellies.
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.
Beat egg and sugar together until frothy.
*Currant Jelly can be substituted with Blueberry, Raspberry, Strawberry, and Grape Jam, or any other fruit jelly or preserves of your choice.
Lemon Curd would make an excellent flavor substitution!
Make up several different flavors and colors for a lovely presentation or gift giving.
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 to try this SPECIAL Continental Cookie Recipe!