| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookie |
16 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1/4 |
c |
Confectioner's sugar |
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Raspberry jam |
| 4 |
oz |
Cream cheese; softened |
| 2 |
tb |
Milk |
| 1 |
c |
Vanilla-flavored chips; melted |
| 3/4 |
c |
Semisweet chocolate chips |
| 2 |
tb |
Shortening |
INSTRUCTIONS
FILLING
GLAZE
From: Soleiana Grimaldi <Soleiana@IX.NETCOM.COM>
Date: Sun, 14 Jul 1996 15:42:18 -0700
Recipe By: Sue Klapper
In a bowl, combine flour and confectioners' sugar; cut in butter until
crumbly. Press into an ungreased 9 inch square baking pan. Bake at 375
for 15 to 18 minutes or until browned. Spread jam over warm crust. In a
small mixing bowl, beat cream cheese and milk until smooth. Add vanilla
chips; beat until smooth. Spread carefully over jam layer. Cool completely.
Chill until set, about 1 hour. For glaze, melt chocolate chips and
shortening; spread over filling. Chill for 10 minutes. Cut into bars; chill
another hour. Store in the refrigerator. Source: Taste of Home Magazine;
June/July 1995.
EAT-L Digest 13 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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