The taste of this cookie is the only reason I gave this 3 stars. I doubled the recipe and followed it to a T. When I tried to knead the dough and roll it out - DISASTER. It fell apart, stuck to the well floured/icing sugared rolling pin, and wouldn't cut out. It was a nightmare. Like I said, after 2 hours of working with the dough in SMALL batches and finally getting it to cut out, the taste was awesome. Totally not worth the hassle though. I'll use a different recipe next time because there's other just as tasty but easier to make shortbread cookies out there.

Reviewed On: Dec. 13, 2008

I didn't give it 4 stars, which would indicate a good recipe if not great, because I had to tweak it so much. It might have been my own fault as I read other reviews about using Classico roasted garlic Alfredo as opposed to regular Alfredo, and I thought "yum! that sounds good!". However after it was made, and I put a spoonful in the microwave to taste test it, the dip was pretty darn flavorless. Yes, it was garlic-y but there was a lot of flavor missing to make it right to serve at a party, and it was EXTREMELY thick. So I threw in another 1/3 cup of parmesan - which I grated fresh hoping it would give it a kick. Threw a dab in the microwave, tried it again, still a no go. So I added 1/8 tsp cayenne pepper and 1 tbsp whipping cream to "loosen" up the dip. Heated it, tried it - still not quite there. Finally I threw in close to a whole cup of Sharp Cheddar cheese and a dash more cayenne pepper. Tried it, it was decent finally so I quit. It's OK. Not good or great like I thought it would be from the tons of reviews. Next time I'll use plain Alfredo, probably Ragu, and plain ol' garlic just like the original recipe calls for. If its better (which I hope it is) I'll come back a change my review.

Reviewed On: Dec. 7, 2008

I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much meat as possible off the bird, and cut the "dark meat" pieces small, keeping the breasts whole. I sauteed all the meat in the skillet and threw it all into a roasting pan. After it was cooked through I removed the breasts, and put the roaster right onto the stove top to make my gravy in there. I left those little pieces of "dark" meat in the roaster and OMG did it ever make the gravy nice. I can't wait to make this again. To Terri: dry partridge is almost inevitable. It doesn't take very long to cook and even slight overcooking dries it out. Baste frequently while it roasts and try not to overcook. I cook it till it's so close to done it might as well be, take it out of the oven and let it rest, tented, in a warm spot. The temp will continue to rise which should get it just right. Use chicken temp guidelines. Good luck :)

Reviewed On: Nov. 26, 2008