Bar Cookie Recipes for a Crowd
Save the cookies for another day and make bars, which involve just one pan and can be sliced as large or small as you need (these recipes serve as many as 100!).
By Lynn Andriani
Original Content | November 28, 2012 
Photo: Johnny Miller
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Two characteristics distinguish a truly excellent lemon bar: a base layer that doesn't get soggy, and a filling that gives a little but is still quite firm. This foolproof recipe from entertaining and baking expert Amy Atlas hits both notes. To get razor-sharp cuts through the curd and crust, Atlas says, use a very sharp knife dipped in warm water. Rewet it every few cuts to maintain ultraprecise edges. Get the recipe: Tangy Lemon Bars |
