Betty Crocker Holiday Cookies 2007 - (Page 53) prize-winning recipes Lemon Linzer Bars Prep Time: 20 Minutes Start to Finish: 5 Hours 15 Minutes Servings: 24 bars Cookie BaSe 3. Spread raspberry jam over cooled base. In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth. Fold in whipped topping. Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam. 4. Sprinkle toasted almonds over top. Refrigerate at least 4 hours or overnight. For bars, cut into 6 rows by 4 rows. To serve, top each bar with 1 raspberry, gently pressing into lemon mixture. Store covered in refrigerator. High altitude (3500-6500 ft): Bake 22 to 25 minutes. Nutrition Information Per Serving: 1 Bar: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g); Cholesterol 35mg; Sodium 115mg; Total Carbohydrate 30g (Dietary Fiber 0g); Protein 2g 1 1 ⁄3 2 4½ ¾ 1 ⁄3 1 ½ 2 2 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix cup butter or margarine, softened oz cream cheese, softened teaspoons frozen (thawed) lemonade concentrate teaspoon almond extract egg cup seedless raspberry jam package (8 oz) cream cheese, softened cup lemon curd (from 10- to 12-oz jar) cups frozen (thawed) whipped topping or 2 cups sweetened whipped cream Filling ToPPing ⁄3 cup sliced almonds, toasted 24 fresh or frozen (thawed and drained) raspberries 1 Tip » 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. 2. Bake 20 to 23 minutes or until golden brown. Cool completely, about 30 minutes. DID You KNow? Carole Holt, of Mendota Heights, Minnesota, won $500 for this recipe in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. Betty Crocker Most Requested RecipesTM 53
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