Raspberry Cream Bars
Crust:
1 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
dash salt
1 cup seedless raspberry jam, slightly heated
Filling:
8 oz cream cheese
1/4 cup sugar
2 T flour
dash salt
1 egg
1 tsp vanilla
1/4 cup seedless raspberry jam
Additional jam or chocolate
Preheat oven to 350. Line a 13x9 pan with foil, grease foil.
For crust:
Cream butter and sugar, beat in egg and vanilla.
Combine dry ingredients, add to creamed mixture and beat in just until crumbly.
Press into prepared pan. Spread 1 cup jam over crust.
For filling:
Stir together sugar, flour and salt with fork until no lumps remain.
Beat together cream cheese and sugar mixture until smooth, beat in egg and vanilla. Fold in perserves. Spread filling evenly over crust.
Bake at 350 for 30-40 minutes or until lightly browned, cool.
Drizzle melted chocolate or additional raspberry jam over top after baking.
Remove cookies from pan by lifting out foil, cut into squares.