These were so easy and so good. They reminded me of Grandma, she always had a package of short-bread cookies in the drawer. I didn't use a cookie press, just rolled a tsp amount and pressed it down on the cookie sheet. Frosted with buttercream frosting and they were melt-in-your-mouth delish.

Reviewed On: Oct. 4, 2009

WOW! I prepped this the night before Mother's Day (used frozen cinnamon rolls) and refrigerated overnight. The hubby set them out the next morning for one hour before baking. What a Mother's Day treat! They will definately be a special occasion treat, I can't imagine how many calories I consumed that day.

Reviewed On: May 15, 2009

I followed the recipe exactly (1/2 though since I used a smaller roast) and this was the best sauce I've ever had! I cooked 5lb. sirloin roast on high 4 hours then cut it into large pieces and added the sauce. It cooked another 4 hours and I sliced it very thin (too lean to shred) added it back to the sauce, stirred it really well and continued 1 more hour on high. Very, very good - my meat loving family was extremely happy last night and the house smelled great!

Reviewed On: May 15, 2009