This is wonderful. I used to get these by the dozen frozen from a Middle Eastern grocery. I do not live in the same area anymore so I had to try to make them myself. I was unable to make the dough as thin as the ones I used to buy, they were almost like a cracker, but the flavors were all there. I have very little experience with yeast breads but this is easy to make. They freeze very well.

Reviewed On: Apr. 23, 2009

This recipe is delicious! I made a half recipe in a 9 x 9 pan for a bit thicker bar, I added 1T pumpkin pie spice, I used the recipe's frosting and sprinkled walnuts on top. It was moist and perfect. This is cake like, fluffy and wonderful. I finished the pan too quickly and decided to make another batch in a light version using egg beaters, applesauce, splenda and adding 1 C fat free vanilla yogurt. They turned out wonderfully! Add some FF cool whip and you have nice desert. And only 1 WW point per serving for 18 servings not 24 as recipe states (half recipe in 9 x 9 pan makes 9 servings). I will definitely make the regular and light versions again.

Reviewed On: Nov. 12, 2008

These cookies did not rise or puff very much. The texture is more crumbly than I expected. It is more like a wedding cookie than a soft cookie I expected. It is not chewy at all if that is what you are looking for. I thought they were okay - I generally prefer a more crisp toffee like cookie with les or no eggs. But my boyfriend who did not even know what recipe I was making declared the cookies ultra delicious and very soft. So I am rating it 4 stars. If soft cookies are your thing I guess you will enjoy these cookies.

Reviewed On: Sep. 1, 2008