Lemon Linzer Bars (Cookie Mix)
- Ready In:
- 4hrs 35mins
- Ingredients:
- 12
- Yields:
-
24 bars
- Serves:
- 24
ingredients
-
Cookie Base
- 496.11 g betty crocker sugar cookie mix
- 78.78 ml butter or 78.78 ml margarine, softened
- 56.69 g cream cheese, softened
- 22.18 ml frozen lemonade concentrate, thawed
- 3.69 ml almond extract
- 1 egg
-
Filling
- 157.80 ml seedless raspberry jam
- 226.79 g package cream cheese, softened
- 118.29 ml lemon curd
- 473.18 ml frozen whipped topping, thawed or 473.18 ml sweetened whipped cream
-
Topping
- 78.78 ml 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