A takeoff on all-time favorite lemon bars, these cookies make a tempting snack or dessert for large get-togethers. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.

Add the 3/4 cup powdered sugar. Beat till combined.

Add the 2 cups flour; beat till combined. Press mixture onto the bottom of a greased 13x9x2-inch baking pan.

Bake in a 350 F. oven for 20 minutes or till golden.

Meanwhile, for filling, in a large mixing bowl combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder. Beat for 2 minutes with an electric mixer till combined.

Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.

Bake in a 350 F. oven for 30 to 35 minutes or till light brown and filling is set. Cool thoroughly in the pan on a wire rack.

Cut into triangles and/or bars. Just before serving, sprinkle with powdered sugar.

To store, cover and chill for up to 2 days. Makes about 30 bars. Make-Ahead Tip: Up to 3 months ahead, make, bake, and cut into bars. Place cut bars into a storage container or freezer bag and freezes. Thaw, covered, in the refrigerator for 24 hours or till no longer frozen.