| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy, Fruits | Not, Sent | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine, softened |
| 1/4 | c | Packed light brown sugar |
| 1/4 | c | Solid vegetable shortening |
| 1 | lg | Egg yolk |
| 1/2 | ts | Vanilla |
| 1/8 | ts | Salt |
| 1 | c | All-purpose flour |
| 2 | tb | Sugar |
| 4 | oz | Light cream cheese, softened |
| 3 | c | Mixed fruit and berries |
| Confectioner's sugar, garnish |
INSTRUCTIONS
COOKIE CRUST CREAM CHEESE FILLING Heat oven to 350. Have ready a cookie sheet and a flat serving plate or a flat serving board. Crust: Put butter, sugar, shortening, egg yolk, vanilla and salt into a medium bowl or food processor. Stir or pulse to mix well. Add flour and stir or pulse until well blended. Remove processor blade. Put a 12-inch square of foil on work surface and sprinkle lightly with flour. Gather dough into a ball and place in center of foil. With a floured rolling pin, roll dough to a 9 - 9 1/2-inch circle. Put a 9-inch cake pan or plate on the dough and cut around it with a knife to trim the crust to an even 9 inches. Fold up about 1/2 inch dough around edge to form a rim. Crimp rim with fingers. Slide foil onto a cookie sheet. Prick bottom of dough all over with a fork. Bake 10-12 minutes or until golden brown. Cool 10 minutes on cookie sheet, then slide foil onto a cooling rack. Let cookie cool completely. NO MORE THAN 30 MINUTES BEFORE SERVING: Slide cookie from foil onto serving plate. Stir sugar into cream cheese just until well blended. Spread over crust, top with fruit and sprinkle with confectioner's sugar. MC Formatting by [email protected] Recipe by: Woman's Day 2-1-97 Posted to EAT-L Digest 21 Feb 97 by The Taillons <[email protected]> on Feb 22, 1997.
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