Lemon Linzer Bars (Cookie Mix)
- Ready In:
- 4hrs 35mins
- Ingredients:
- 12
- Yields:
-
24 bars
- Serves:
- 24
ingredients
-
Cookie Base
- 17 1⁄2 ounces betty crocker sugar cookie mix
- 1⁄3 cup butter or 1/3 cup margarine, softened
- 2 ounces cream cheese, softened
- 4 1⁄2 teaspoons frozen lemonade concentrate, thawed
- 3⁄4 teaspoon almond extract
- 1 egg
-
Filling
- 2⁄3 cup seedless raspberry jam
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup lemon curd
- 2 cups frozen whipped topping, thawed or 2 cups sweetened whipped cream
-
Topping
- 1⁄3 cup sliced almonds, toasted
- 24 fresh raspberries
directions
- Heat oven to 350°F
- Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms.
- Spread dough in bottom of pan.
- Bake 20 to 23 minutes or until golden brown.
- Cool completely, about 30 minutes.
- Spread raspberry jam over cooled base.
- In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth.
- Fold in whipped topping.
- Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
- Sprinkle toasted almonds over top.
- Refrigerate at least 4 hours or overnight.
- For bars, cut into 6 rows by 4 rows.
- To serve, top each bar with 1 raspberry, gently pressing into lemon mixture.
- Store covered in refrigerator.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan