The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [181]
Cut the cookie dough in half. With floured fingers, press half of the dough in bottom of prepared pan. Spread the cream cheese mixture over dough; dollop with teaspoons of jam. Crumble and sprinkle remaining half of cookie dough over cream cheese mixture (need not completely cover cream cheese and jam layer).
Bake for 32–36 minutes or until golden brown and firm to the touch; cool completely. Combine remaining white chocolate chips and shortening in small saucepan over low heat. Stir until melted and smooth. Drizzle over bars. Cut into bars. Serve room temperature or chilled. Store in refrigerator.
MAKES 16 BARS.
RASPBERRY LEMON SQUARES
Raspberries, with their ruby color and lush flavor, have so much going for them that they taste great in pies, in cake, and certainly in these lemon-laced summertime bar cookies.
2 cups fresh raspberries, divided use
1¼ cups crisp sugar or macaroon cookie crumbs
¼ cup (½ stick) butter, melted
1 (8-ounce) package cream cheese, softened
1 cup jarred marshmallow creme
1½ tablespoons fresh lemon juice
2 teaspoons grated lemon zest
Line a 9 x 9 x 2-inch baking pan with foil (see page xxiv); lightly spray with nonstick cooking spray. Set aside.
Remove 16 of the raspberries for garnish; place in refrigerator until ready to use.
Combine the cookie crumbs and melted butter in a medium bowl with a fork or fingers until well blended. Transfer crumb mixture to prepared pan. Press firmly into bottom of pan with a large square of wax paper. Freeze until ready to use.
Beat the cream cheese, marshmallow creme, lemon juice, and lemon zest in a medium bowl with electric mixer set on medium until light and fluffy. Gently fold in remaining raspberries; spread evenly over crust. Poke reserved 16 raspberries atop filling in 4 x 4 rows.
Refrigerate for at least 4 hours or until firm. Use foil lining to remove uncut bars from pan to cutting board. Cut into squares with a raspberry centered in each square. Store, loosely covered with foil or plastic wrap, in refrigerator.
MAKES 16 SQUARES.
RASPBERRY LINZER BARS
Reminiscent of the classic Austrian torte of the same name, these bars are elegant enough to serve as a finale to a first-rate supper.
¾ cup (1½ sticks) butter, softened
1¼ cups almond butter
1 teaspoon almond extract
2 cups powdered sugar, divided use
3 cups graham cracker crumbs
2/3 cup seedless raspberry preserves, stirred to loosen
1 cup white chocolate chips
2 teaspoons vegetable shortening
Lightly spray a 9 x 9 x 2-inch pan with nonstick cooking spray; set aside.
Beat the butter, almond butter, and almond extract in a large bowl with an electric mixer set on medium-high speed until well blended and creamy. Turn mixer speed to low; gradually beat in 1 cup of the powdered sugar. Using a wooden spoon, mix in the graham cracker crumbs and remaining powdered sugar. Reserve 1 cup of the mixture. Using a large square of wax paper, press the remaining mixture firmly and evenly into prepared pan. Spread bars with raspberry jam. Sprinkle with reserved crumb mixture, using fingertips to gently press into jam layer.
Melt the white chocolate chips and shortening in a small saucepan over the lowest possible heat, stirring constantly, until smooth. Drizzle mixture over bars. Chill for at least 1 hour or until chocolate is firm; cut into bars. Store in covered containers between layers of wax paper.
MAKES 24 SMALL BARS.
Variation:
SACHER TORTE BARS: Prepare as directed above but use chocolate graham crackers in place of regular graham crackers, apricot jam or preserves in place of the raspberry preserves, and semisweet chocolate chips in place of the white chocolate chips.
RASPBERRY SWIRL SOUR CREAM BARS
Spring is a season of celebrations. Start the party planning with these quick-to-prepare, but oh-so-impressive bars, perfect for receptions, showers, and graduation parties. Other jams and preserves can be substituted for the raspberry preserves.