Raspberry Cheesecake Cookie Pizza
3/4 C. butter or margarine
3/4 C. sugar
1 egg yolk
1 tsp. vanilla extract
1 1/2 C. all-purpose flour
8 oz. cream cheese, softened
1 T. 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 until
combined. Beat in egg yolk and vanilla extract until 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 ºF oven about 25 minutes or until golden.
Meanwhile, beat together cream cheese, 1 egg and the 1 tablespoon sugar until
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 until filling is set. Cool in pan on a wire rack.
Cut in wedges. Store in refrigerator.
Yields 12 to 16 servings.
Source: BH&G Christmas Cookies 1995