Raspberry Cheesecake Cookie Pizza
Serving Size : 16
Ingredients for prepare Raspberry Cheesecake Cookie Pizza
:
| Amount | Measure | Ingredient - Preparation Method |
| 3/4 | c | Butter or margarine |
| 3/4 | c | Sugar |
| 1 | | Egg yolk |
| 1 | t | Vanilla |
| 1 1/2 | c | All-purpose flour |
| 8 | oz | Cream cheese - softened |
| 1 | | Egg |
| 1 | tb | Sugar |
| 1/3 | c | Seedless raspberry preserves |
| 1/4 | c | Sliced almonds - toasted |
recipe Raspberry Cheesecake Cookie Pizza
Beat the butter or margarine in a large mixing bowl with an
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electric mixer on medium to high speed for 30 seconds. Add the
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3/4 cup sugar and beat till combined. Beat in egg yolk and vanilla till combined. Beat in
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as much of the flour as you can with the mixer. Stir in any remaining
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flour with a wooden spoon. Spread dough in a lightly greased 12- or 13-inch
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pizza pan. Bake in a 350~F oven about 25 minutes or till golden. Meanwhile, beat together cream cheese, 1
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egg, and the 1 tablespoon sugar till smooth. Spread over hot crust to within 1/2
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inch of the edge. Dollop reserve on top. With a knife, carefully swirl preserve to marble. Sprinkle with almond. Bake
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5 to 10 minutes more or till filling is set. Cool in pan on a wire rack. Cut in wedges.
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Store in refrigerator. Makes 12 to 16 servings Source: BH&G Christmas Cookies 1995.
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