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