These festive cookies are baked in an unusual way to produce stripes of jelly across them. Because they keep six weeks tightly covered, they are excellent to make ahead for Christmas. The recipe came from Finland.
3 cups unsifted regular all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 cup (1/2 lb.) soft butter or margarine
2 whole eggs plus 1 egg white 1/2 teaspoon vanilla
1 cup jelly or jam (plum, blackberry, or raspberry jelly, or apricot jam)
2 tablespoons sugar
In a large bowl, mix together flour, the
1 cup sugar, and baking powder. Blend in butter with hands or pastry blender until like cornmeal. Add eggs and vanilla; work into a stiff dough.
Divide into two balls, one twice the size of the other. On a heavily floured board (1/2 to 1/2 cup flour), roll out the larger ball to V6-inch thickness; place in a cooky pan (11 by 15 1/2 inches), smoothing out to edges and patching corners. Spread jelly over the top.
Roll out remaining dough to 1-inch thickness and cut in 1/2-inch-wide strips; place diagonally across jelly 1/2 inch apart. Sprinkle the 2 tablespoons sugar over the top.
Start baking in a 375° oven. The edges will be done first. When edges start to brown (about 20 minutes), take pan from oven; cut off and remove about a 3-inch strip all around the edges. Return pan to oven for 10 minutes; remove. Cut into about 1 by 2-inch rectangles. Makes about 7 dozen cookies.