Lemon Linzer Bars (Cookie Mix)

Name: Lemon Linzer Bars (Cookie Mix)
Ingredients: 17 12 ounces betty crocker sugar cookie mix; 13 cup butter or 13 cup margarine, softened; 2 ounces cream cheese, softened; 4 12 teaspoons frozen lemonade concentrate, thawed; 34 teaspoon almond extract; 1 egg; 23 cup seedless raspberry jam; 1 (8 ounce) package cream cheese, softened; 12 cup lemon curd; 2 cups frozen whipped topping, thawed or 2 cups sweetened whipped cream; 13 cup sliced almonds, toasted; 24 fresh raspberries

12 ingredients

15 steps

Ingredients

17 12 ounces betty crocker sugar cookie mix
13 cup butter or 13 cup margarine, softened
2 ounces cream cheese, softened
4 12 teaspoons frozen lemonade concentrate, thawed
34 teaspoon almond extract
1 egg
23 cup seedless raspberry jam
1 (8 ounce) package cream cheese, softened
12 cup lemon curd
2 cups frozen whipped topping, thawed or 2 cups sweetened whipped cream
13 cup sliced almonds, toasted
24 fresh raspberries

Directions

1

Heat oven to 350F
2

Spray bottom and sides of 13x9-inch pan with cooking spray.
3

In large bowl, stir cookie base ingredients until soft dough forms.
4

Spread dough in bottom of pan.
5

Bake 20 to 23 minutes or until golden brown.
6

Cool completely, about 30 minutes.
7

Spread raspberry jam over cooled base.
8

In large bowl, beat cream cheese and lemon curd with electric mixer on medium speed until smooth.
9

Fold in whipped topping.
10

Drop lemon mixture by teaspoonfuls over jam layer; spread gently and evenly over jam.
11

Sprinkle toasted almonds over top.
12

Refrigerate at least 4 hours or overnight.
13

For bars, cut into 6 rows by 4 rows.
14

To serve, top each bar with 1 raspberry, gently pressing into lemon mixture.
15

Store covered in refrigerator.