For my second Cookie Carnival submission this month, I choose another cake mix cookie recipe but this time, instead of a round cookie, I made bar cookies - Raspberry Filled Lemon Cream Cheese Bars. The original recipe is from Betty Crocker. Their recipe calls for strawberry preserves but since I already had raspberry preserves in the frig, I opted to use it instead. I loved the pairing of the slightly sweet raspberry preserves with the slightly sour lemon margarita filling.
Raspberry Filled Lemon Cream Cheese Bars
adapted from Betty Crocker.com
Bar Cookie Base:
1 box lemon cake mix
1/2 c. butter, softened
1/2 c.p finely chopped almonds
1 c. low sugar raspberry preserves
8 oz. cream cheese, softened
1/4 c. sugar
1/4 c. flour
1/8 tsp. salt
1/4 c.bottled margarita mix
1/4 c. lemon juice
Heat oven to 350°F. Grease 13x9-inch pan and set aside.
Place cake mix in large bowl. With pastry blender or fork, cut in butter until crumbly. Add almonds; mix well. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of pan.
Stir preserves until smooth; carefully spread over base.
In same bowl, beat cream cheese, sugar, flour, salt and egg with electric mixer at medium speed until well blended. Add margarita mix and lemon juice; beat at low speed until blended. Carefully pour filling over base.
Sprinkle reserved base mixture over filling.
Bake 35 - 40 minutes or until edges begin to brown and center is set.
Cool completely, about 1 hour. Cut into bars. Store covered in refrigerator.
My first Cookie Carnival cake mix cookie submission this month was: Chunky Chocolate Peanut Butter Cake Mix Cookies!
Want to join in on the Cookie Carnival fun? It's easy! Click here to find out more info.