These cookies worked out very well. I used a smaller star cut-out and probably baked them too long, as they are very crunchy - hopefully they're a little chewier when you don't overcook them! They rolled out beautifully and taste great, although I would probably reduce the cinnamon just a little bit, and I usually like lots. My one complaint is the glaze, which browned in the oven and isn't pretty at all. Is the recipe accurate in saying you put the glaze on BEFORE baking? Next time I'll leave it off.

The dough was so gooey that there was no way I was going to be able to roll it out, even after adding quite a bit of spelt flower. Instead, I formed it into balls and flattened them on the cookie sheet, each with a little bit of the glaze on top. To get them cooked all the way through, I had to turn the temperature up and increase the baking time to about 45 to 50 minutes. When they did get cooked, they tasted very good, although I would probably cut the sugar next time, and maybe flavor the glaze with citrus as well. I'm glad I was able to save these, but you definitely can't shape them and cut them into bars like the recipe says.

Very good, flavorful recipe for french onion soup without beef broth.

This recipe as it stands is impossible to complete. The dough could not be rolled out because it was the consistency of a very sloppy cookie dough. I would suggest finding another recipe if you actually want to make croissants, instead of throwing away a hunk of unusable dough that has a lot of expensive butter and pastry flour.