I just won 1st prize at a cookie exchange with this recipe!!! It was fabulous! The only change I made was to use orange juice concentrate in both the cookies and the glaze for a more intense orange flavor. These cookies look so beautiful with the red cranberry pieces. I chopped mine pretty finely in a food processor and it made them look like little jewels in the cookies. Also, the icing very thick and opaque - you can't see the cookie through the icing. I think I would prefer a glaze so you can see the beautiful cookie through the glaze so next time, I'm going to use more orange juice concentrate and thin out the icing a bit so that it's more translucent and glaze like. But really, these cookies are terrific just as they are. Not overly sweet with a hint of tart and beautiful and very festive.

Reviewed On: Nov. 22, 2008

I made this for Thanksgiving this year (without the liver) and my super traditional family (who have always loved plain cornbread stuffing and don't care to have their traditions messed with) LOVED this! I also made our traditional stuffing recipe to be safe but, I didn't need it. Everyone adored this recipe and gobbled it up. I was informed that this is a must for next year! Thanks so much!

Reviewed On: Dec. 2, 2007

Not sure if I did something wrong but I found these to be very dry and flour tasting. I think just mixing the butter in with a fork doesn't distribute it enough. I would try mixing with a mixer next time and see if that helps. I loved the taste of the shortbread with the pecans and spices but no one could get past the dry/flour taste so they went uneaten.

Reviewed On: Nov. 18, 2007