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The reviewer gave this recipe 5 stars. This recipe averages a 3.75 star rating.
Reviewed: Jul. 11, 2008
I made these with leftover egg yolks and used amaretto liquer and almonds instead. This adapted well to high altitude with minimal adjustments. Served with a Pinot Grigio and it paired wonderfully!
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Reviewer:

JNSP99
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Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 3.75 star rating.
Reviewed: Jan. 28, 2008
I had to improvise a little, but I still found these to be delicious. Not having praline liqueur, I used peach schnapps. I also noticed that the amount of baking powder was not listed, so I referred to a spritz recipe and used 1 tsp. I would caution about making the balls too big and crowding the cookie sheet. Pressing the pecans in a bit kept them from falling out. Bake 20-22 minutes at 300 degrees.
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Reviewer:

phillygirl5
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The reviewer gave this recipe 5 stars. This recipe averages a 3.75 star rating.
Reviewed: Nov. 27, 2006
Like shortbread cookies, butter cookies are made without baking powder or baking soda. They are supposed to be a crunchy, buttery cookie. Perhaps that is the reason for the previous reviewers problems with the recipe.
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Reviewer:

Diana
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The reviewer gave this recipe 1 stars. This recipe averages a 3.75 star rating.
Reviewed: Feb. 19, 2006
I think the submitter forgot to list the baking powder in the recipe. Anyhow, I caught the ommission and added a 1/2 tsp of baking powder (had to guess). After I baked the cookies (I upped the temp to 325), the pecan halves fell out. I haven't completely given up on this recipe, though. Next time I will crush the pecans and mix them into the dough. I will probably use 1/4 less flour, too.
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Reviewer:

JESSIE6381
Cooking Level: Intermediate
Home Town: Corcoran, Minnesota, USA
Living In: Raleigh, North Carolina, USA
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