To make these to my taste, I used GourmetMommy's tips and reduced heat to 350, and doubled the filling with the exception of using 5 large eggs, 3/4 cup lemon juice and 1 1/2 cup of sugar. Removed from the oven when the filling was just set (not browned). Dusted conf. sugar over cooled bars. Perfection!!!

Reviewed On: May 27, 2008

These were awesome!!! I will be making these every year! Used seedless raspberry jam for the filling and rolled out the dough between parchment paper (which I left the cutouts on and slipped onto the cookie). No need to chill the dough using parchment paper either. Professional looking cookies. Thanks much for the recipe.

Reviewed On: Feb. 14, 2008