I tried it and it tastes great ... but they stuck to my paper and I buttered it as well. I won't make them again unless I can figure out the sticking problem -- but the taste was good. Thanks for posting.
Made it twice alreay & it tastes really good, but they always stick to the parchment paper. Admittedly, I used soy parchment paper but that shouldn't make a difference. I tried greasing it, but it made no difference. The longer they cook, the more they harden & become more like a meringue cookie.
I was hoping someone had posted this recipe. I made these cookies the night this issue of Relish appeared in my paper because they looked so easy. And they were. I thought I had nuts, but I didn't, so I made them without, but I have macadamias in the cupboard now, waiting for the next batch. I omitted the salt. They were so, so, so good - you'd think with all this sugar that they'd be cloying, but they weren't. Just delicious. And did I mention easy? I did need to cook them for the full 19 minutes, but I wouldn't have wanted to do longer. I made 10 larger cookies instead of 15.