The cookies are soft and satisfy the sugar cookie craving with less mess and time. First, please note this is NOT a 9 X 13 pan. I was baffled though over the 23 bars. I cut these into 24, but with the thickness of the cookie they really could be cut smaller. The texture of the dough was very thick so I ended up adding approx 1/3 cup of milk. The almond flavor made these special & they diappeared quickly. Thank you for sharing your recipe! :-)
These are quite good! I used an 8" square pan for a 1/2 batch & they were really thick. I think I'll use a 9X13 for a half batch next time. They taste just like sugar cookies, maybe a bit on the dry side. Loved the almond frosting!
I followed the recipe exactly, even took your recommendation and removed from the oven at 10 minutes. They are so easy and taste awesome. Not dry at all and were easy to cut after being decorated. I just let them set for about 30 minutes for the icing to get firmer and then sliced into bars. They look so pretty on my cookie tray and everyone keeps going back for more. These are sure to be a regular on my holiday cookie list.
Sugar cookie goodness! Will be making again- thanks!
I cut this recipe in half, also adding about 1/3-1/2 cup of milk. I baked it in a greased 9x13 glass dish at 350 for 25-30 minutes. I checked it with a toothpick. It still baked up quite thick for half the recipe. We enjoyed it more the second day. My family prefers good 'ole frosted sugar cookies, but I will consider this for a pot-luck.