Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
teaspoons grated lemon peel
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1/2
teaspoon vanilla
1
egg
1/2
cup seedless red raspberry jam
Preparation
Heat oven to 350°F.
In medium bowl, crumble cookie dough; stir or knead lemon peel into cookie dough until well blended. Press dough evenly in ungreased 9-inch square pan. Bake 18 minutes.
Meanwhile, in medium bowl, beat cream cheese, sugar, vanilla and egg with electric mixer on medium speed until smooth and creamy. Pour evenly over baked crust.
Spoon raspberry jam into 1-quart resealable food-storage plastic bag; seal bag. Cut 1/2 inch off small corner of bag. Pipe jam on cream cheese mixture in 4 horizontal rows. With knife, carefully swirl jam in circular motion into cream cheese mixture.
Bake 20 to 25 minutes or until filling is set. Cool 30 minutes. Refrigerate about 1 hour or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
