Raspberry Cheesecake Cookie Pizza
3/4 c Butter or margarine
3/4 c Sugar
1 Egg yolk
1 t Vanilla
1 1/2 c All-purpose flour
8 oz Cream cheese -- softened
1 tb 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 till combined. Beat in egg yolk and vanilla till 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 350ºF oven about 25 minutes or till golden. Meanwhile, beat
together cream cheese, 1 egg, and the 1 tablespoon sugar till
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 till filling is set. Cool in
pan on a wire rack. Cut in wedges. Store in refrigerator.