This uses a make ahead cookie mix that can be stored in the refrigerator for up to 4 weeks. When you are ready to make the cookies, add the ingredients below to the mix.
while this recipe was delicious, the directions leave much to be desired. It didnt say how thick to roll it out so I made it 1/4 inch. I found the dough to be sticky and hard to roll, I would suggest pressing half of the mix onto the pan in the shape you want, leaving an edge that rises slightly the whole way around, try to keep your sugar from going outside the edge, and cover completly with second half of mix. Any sugar that is uncovered during the cooking process will be grainy and unmelted. The recipe didnt say what to do with the almond slices, so I sprinkled them on top. I also had to cook it longer than suggested. - 13 Sep 2005 (Review from Allrecipes US | Canada)
My mother made these years ago from a magazine recipe. They were the best, moist cookie that I ever had. But, the recipe was lost. I am so thrilled to find it here. Thank you! - 05 Dec 2007 (Review from Allrecipes US | Canada)
Very yummy! I added more almond flavor to the sugar and a little to the batter mixture. It made for more almond flavor. Also, I treated it like a pie and folded over crust and pressed together so sugar didn't leak out. Over all yummy easy recipe. Would def. make again! Thanks - 30 Dec 2011 (Review from Allrecipes US | Canada)