This is making my mouth water…as do most everything you post about. I thoroughly enjoy your site. I think you should have placed much higher in the vote count for the Homies award at AT and I made a post to that regard on my own site today if you are interested you can stop by and check it out.
I just stumbled upon your site and was thrilled to find an egg-free cookie (sorry, I mean breakfast!) recipe — my son is egg-allergic and baking for him can be challenging. I’ll be trying this over the weekend and coming back here regularly — your other recipes and photos are lovely. Thanks!
The original calls for 12 tbs. of butter in the crust. Did you make this with half the butter (as you listed in the recipe)? Or is this just a misprint on the blog? Just wondering if it comes out well even with half the butter.
My eight year-old daughter and I made this last week and had a ball. This is one of those recipes that really keeps little hands busy (measuring, pouring, mixing, patting down the crust, etc.) without being completely over their heads.
Absolutely delicious. As a bonus this also makes a FANTASTIC dessert served with vanilla ice cream.
The recipe was DELICIOUS! I had to bring them over to a friend’s house for fear of eating them all myself in one sitting. I used mixed berries, which worked well. Only thing is that the lemon flavor was a bit overwhelming – I would use about half the amount. Thanks for the recipe!