I got this recipe from my well-used Pillsbury 2007 Cookbook. I made it for our ward's Girls Night Out and have had a few requests for the recipe. Here it is.
1/2 c. sugar
1/2 c. butter, softened
1 1/4 c. flour
Heat oven to 350. Spray 9-in square pan with cooking spray. Mix sugar and butter. I like to stir in the flour with my hands. Make it crumbly. Press into bottom of pan and bake for 15-18 min. or until edges are lightly brown.
1 8 oz. pkg. cream cheese, softened
1/2 c. sugar
1/2 tsp. almond extract
1 egg
4 TBS raspberry jam (you can use any kind of jam you want)
While the crust is baking beat all filling ingredients, except for jam, until well blended. Remove crust. Pour filling over top. In a small bowl, stir 4 TBS of jam. Spread over cream cheese mixture. Bake for another 15-20 min. Cool for 30 min. If you want you can spread more jam over the top. Cut into 16 squares. (Karen)
1/2 c. sugar
1/2 c. butter, softened
1 1/4 c. flour
Heat oven to 350. Spray 9-in square pan with cooking spray. Mix sugar and butter. I like to stir in the flour with my hands. Make it crumbly. Press into bottom of pan and bake for 15-18 min. or until edges are lightly brown.
1 8 oz. pkg. cream cheese, softened
1/2 c. sugar
1/2 tsp. almond extract
1 egg
4 TBS raspberry jam (you can use any kind of jam you want)
While the crust is baking beat all filling ingredients, except for jam, until well blended. Remove crust. Pour filling over top. In a small bowl, stir 4 TBS of jam. Spread over cream cheese mixture. Bake for another 15-20 min. Cool for 30 min. If you want you can spread more jam over the top. Cut into 16 squares. (Karen)
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