I am 64. My grandmother in Minneapolis taught me to make a rolled, jam and walnut filled cookie that was, after baking, sliced, then toasted in the oven after being sprinkled with cinnamon and sugar. She called it Kamisbrot ( spelling may be inventive ). Other than people I have passed the recipe on to no one makes it like I do. My Aunt uses coconut and doesn't dry it in the oven. Apparently, many Sisterhood cookbooks of the many Jewish Congregations in Minneapolis have variations on this. Joan Nathan has one but it is just like mandelbrot, no filling.
Anyone out there have a recipe?? Anyone out there ever heard of it?? It is a mystery.
Thanks