4 years ago1,000+ Views
A perfect summer cookie! Make them early in the day before it gets too warm to bake! Ingredients: 2 cups all-purpose flour 1/2 cup powdered sugar 3/4 teaspoon lemon zest, divided 3/4 cup cold butter 2 (8-oz.) packages cream cheese, softened 3/4 cup granulated sugar 2 large eggs 1 tablespoon fresh lemon juice 1 cup strawberry preserves Garnishes: sweetened whipped cream, fresh strawberry slices Preparation: 1. Preheat oven to 350°. Stir together flour, powdered sugar, and 1/2 tsp. lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan. 2. Bake at 350° for 20 to 22 minutes or until lightly browned. 3. Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well. 4. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired. Note: Refrigerate leftovers. Store them in an airtight container up to 2 days. Recipe and photo via southernliving.com
The cream cheese topping sounds really good, especially with the preserves
We should start a collection: Recipes We Revised From Other People's Collections! I love all the suggestions:)
The topping sounds too delicious!!
@sophiamor @Spudsomma I wasn't sold, but imagining them semi frozen caught my attention!!
@sophiamor, slightly frozen sounds delicious!
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