I do line my all my bars when baked in full sheet pans with foil (although I think Angry's parchment makes more economic sense) as a sling to flip out of pan or prepare for freezing.
I don't know if foil is making any real difference in shrinkage....... but my dough doesn't shrink.
Also pour filling onto a hot crust. Don't over mix your filling!
I'm not sure about 1/2" thick crust pjm.....that's kind of ukie.....unless it's traditional shortbread cookies your after.
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"Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |