Oh my... this was the BEST cake ever. After making and then tasting this cake... I feel like I should have my own show on Food Network.. DOUBLE the icing!!!! I used about 3/4 of it... But its way better to have some left over than not enough.. Superb cake!

Reviewed On: Apr. 19, 2008

Wonderful. Instead of using the powdered sugar, I use about 3/4 C of white sugar. It gives the crust more of a shortbread taste rather than being on the "crumbly" side... The first time I made these, I realized after the crust was cooking that I only had a cup of white sugar left, so I added half a cup of brown sugar. The end result was more of a cookie tasting chewy bar instead of the usual lemon bar texture. (A good mistake!) I also add 1/2 teaspoon of salt fruit mixture. Excellent recipe!

Reviewed On: Feb. 4, 2006

Very addictive! THey are for sure soft and chewy. The second time I made these, I frosted with regular white cake frosting and sprinkled with colored sugar. I liked that batch better, but they both came out great. I will for sure keep this as my #1 sugar cookie recipe!

Reviewed On: Dec. 13, 2005