Reviewed: Nov. 9, 2009

Great flavor, even without the bourbon! I didn't have bourbon and my husband thought scotch would be too different, so I substituted 1T water for the bourbon. Can't wait to also try bourbon!

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Reviewer:

Anne

Cooking Level: Expert

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Reviewed: Aug. 14, 2009

Very Tasty indeed! Will make again

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Reviewer:

BrnTheEmpireDown

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Sep. 15, 2005

(Made it exactly as on the recipe, but used gluten-free flour.) Melted in our mouths, yummy! Brought it to work the next day and it barely lasted 5 minutes, haha. Husband couldn't stop dunking it in his coffee this morning and almost ate half. Oh, and I used 9" springform pan (the closest I had to 8" round) and the cook time of 35mins still rang true.

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Reviewer:

MEGYEAH

Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA

Living In: Moon Township, Pennsylvania, USA

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Reviewed: Apr. 22, 2005

YUCK!! Maybe I did something wrong...It didn't taste that great and too dry! Hubby wouldn't touch it!

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REDMACHCHICK

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Reviewed: Oct. 17, 2003

I toasted the pecans first. First time to try my new shortbread pan. These came out so beautifully. They have a wonderful flavor with a melt in your mouth texture. Don't be afraid of the bourbon. It lends a delicious, but subtle flavor. Thanks Cyndi.

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