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YUM! I was looking for a unique cookie to take to a cookie exchange and this was a great fit. I found the dough a bit sticky and difficult to shape but once I refrigerated them for a 1/2 hour and perfected my method it worked out great. Make sure you space them out a bit because they do expand. I also waited a few minutes before cutting as I found the cookies too hot right out of the oven. The glaze makes them look and taste even better but they are yummy without it too. Thank you Katra!
Me again. I just had to try this again, but I did two variations. I put chocolate chips on top of one batch. Didn't impress me, but some liked it. For the other, I used lemon extract with almonds on top. After baking, I added minced candied lemon (#116131)and lemon drizzle. Lighter tasting cookie for another set of taste buds.
Outstanding. Super easy, beautiful and beyond yummy. Can't wait to try with coffee! Very almond-y and very much like Dutch Almond Bars I tried in Orange City, IA (a Dutch town!). Thanks for posting, will be making this a regular. ;]
I left mine in the oven for 16 minutes and they didn't seem to be properly cooked. Maybe they are supposed to be a bit doughy. Or, it could be that I used an air flow cookie sheet. Either way, the texture just didn't seem right.
Yummy, the dough was so easy to work with.
Delicious! I used this in my cookies trays last year and look forward to doing so again.
I like that they were chewy and no one flavor was overpowering the rest. Rocket K, Food.com's awesome designer, brought these for a cookie tasting at our office this past week. They looked and tasted wonderful!
These are great! The recipe isn't fussy and dough rolled out easily. Definitely plan to make them again.
Thank you so much for posting this recipe - it is one I used to make and hadn't thought of in years. An absolutely delicious cookie - great for Christmas.