I goofed the first couple of times and used regular white sugar not confectioners sugar; the clear glaze soaked into the loaf. Then wrapping it with plastic wrap allowed the loaf to absorb the sweet glaze. Still have not added the Grand Marnier because I thought it was too much to pay for 2 tbsp of flavor. Now that I've made the recipe at least a dozen times I wish I had tried the liquor. I will use powdered sugar and the liquor next. But always end up making more loafs to use up the buttermilk. I like the consistency when in a 9" rather than 8" pan. The best part is serving it with a lemon gelato and fresh blueberries and raspberries!

Reviewed On: Jul. 24, 2009

Really easy dough to make and rolling into small balls and dipped into plate of sugar. worried wjhen i took them our at nine minutes and they were soft. Let them cook in front of the air conditioner and then plucked them onto a cooling rack, Left them unwrapped and they crisped right up, Wanted that snap when I bit in and I got it. Crispy.

Reviewed On: Jul. 24, 2009