Reviewed: May 24, 2005

This is a keeper. I, too, had to bake the 2nd go-around much longer, as the crust was too soft. But the end result was worth the extra time. I used toasted almonds in place of walnuts, as hubby is allergic to walnuts. And, I used fresh apricots mixed w/sugar blended in a food processor and cooked for 5 minutes in lieu of preserves.

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8 users found this review helpful

Reviewer:

LVK01

Reviewed: Jun. 6, 2000

Everyone loved these. The second baking took a little longer than the recipe indicates. I've also tried this using raspberry preserves. Great easy recipe.

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13 users found this review helpful

Reviewer:

carriebrady

Reviewed: Dec. 15, 2000

OH MY GOD!!! I made these as part of a friends wedding buffet, and they were SCARFED DOWN!!! Also, I included them in my holiday cookie tray for work, and they were the first ones gone. Great easy recipe--reminds me of my Hungarian grandmothers Linzer cookies! :-) A MUST TRY!!!!

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19 users found this review helpful

Reviewer:

RAVRAM

Reviewed: Sep. 14, 2004

EXCELLENT!! These are so incredible - people just rave over these when I make them. Thank you Marian for this delicious cookie bar!! P.S. Not sure what the last lady did...but I bet money is was the turkey NOT the cookies.

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9 users found this review helpful

Reviewer:

CHERYL UTLEY

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Chandler, Arizona, USA

Reviewed: Dec. 17, 2006

It is hard to stop at just one! I used almonds rather than walnuts, and baked it longer the first time (it just looked un-done). Next time I make these, I probably will grease the pan too, because they are hard to get out once they've cooled! I can't wait to share these little gems!

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3 users found this review helpful

Reviewer:

VeggieGal

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

Living In: Montrose, California, USA

Reviewed: Mar. 28, 2008

These were really really good. Made my own quick preserves to put on top...didn't have any nus so I put coconut on top...really yummy...like shortbread with an apricot/coconut topping...will do again with other toppings Have tried with lingonberry preserves with a oatmeal/brown sugar toppng...these came out wonderful...tart yet sweet...perfect for a Norwegian potluck!

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6 users found this review helpful

Reviewer:

CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Jan. 26, 2005

These are very addicting for me! My family members didn't love them as much, but I have to be careful in having them around! I have tried them with pecans also, but really like English walnuts better on these. Thanks Marian!

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1 user found this review helpful

Reviewer:

KRISTIN

Reviewed: Dec. 24, 2007

Awesomely delicious! I put 1/4 t. almond extract in the base and almonds on top, made half w/raspberry and 1/2 w/apricot. Quick & easy!

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2 users found this review helpful

Reviewer:

LAURIE09

Reviewed: Dec. 18, 2008

I made this for my sister (she is on a liver transplant list) because it is so VERY VERY low sodium -- only sodium is from the egg. I used one whole egg instead of the 2 yolks and 1/2 graham flour and 1/2 white. Used 1/2 jar of apricot preserves and sliced almonds. It was great! Next batch will be with seedless blackberry preserves and chopped walnuts that I have on hand, but I'm afraid the sliced almonds (and maybe the part hertier flour) really made this. I made 5 batches of low/no sodium cookies and this was the best to me.

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1 user found this review helpful