Bake for 25 - 30 minutes until edges are golden and center is firm. Remove and cool on pans until cool enough to handle. Using a serrated knife, cut into 1/2 thick diagnal slices. Return the slices to the baking sheet.
Bake for an additonal 10 minutes, turning over once. Cool completely. Cookies may be drizzled with a glaze of icing sugar, milk and cinnamon at this point if desired. Store at room temperature in an airtight container.
Mmmmm. Dip away!