Reviews & Comments

These sounded similar to my Finska Pinnar cookies so I decided to make them that way: Once you've made the dough, chill for 1 hour. Then take large pieces and roll them into ropes about the width of a small finger. Cut the ropes into 2" pieces and place on ungreased cookie sheet. Flatten each with the back of your finger. Substitute 1 egg white for the milk. Beat the egg white with a tsp of sugar until frothy. Brush the tops of each cookie with the egg wash, then sprinkle with the almonds (finely chopped) and a little granulated sugar. Bake about 5 1/2 minutes. Very easy, very delicious, and makes about 5 - 6 dozen 2" cookies.

I have been making these for years. They are a hit with everyone I give them to. Now a holiday tradition for me to give. They are easy and if you overcook a batch they are great for dipping in coffee or cocoa.

I just finished making these cookies and i was really disappointed. The idea to have them in bars is absolutely wonderful, however they do not cook evenly. the edges got nice and brown but the middle was still raw. the bottom stuck to my cookie sheet and i had to put it next to an open window to cool it down in order to remove it from the sheet. the recipe says to divide the dough into 3 parts, which i did. the first i baked i figured it was something i had done wrong. I tried again with the second one and it was still raw in the middle brown on the sides and stuck to the sheet. the 3rd time i balled them up like regular cookies and it was a world of difference. I reduced the time to 8 minutes and it was great. NOW! the taste is spectacular. i have zero complaints about the taste and the glaze. i could eat these all day...as long as theyre round!

not what i was looking for, deleting from recipe box. trying elegant almond bars instead.