I recently decorated for Fall and while doing so I was able to dig out of storage all my fallish (I don’t think that’s a word) cookbooks and magazines. Typically, I get so excited with all the recipes I haven’t seen in a long time that I take a decorating break and flip through my cookbooks. By the time I look up from whatever scrumptious recipe I am eyeing at the moment I realize it’s almost time to start dinner (which I have no I idea what we are having) and I have gotten very little done as far as decorating. The kitchen table is destroyed and there are boxes everywhere. WONDERFUL! Hey, at least I spent hours drooling over all the yummy fall and holiday recipes that I will be baking and that’s an accomplishment, right? 🙂
Amidst my cookbook reading I discovered a recipe I had tasted once at a party but never made for myself. Usually, if I stumble upon a “fruity” recipe that is not apple or cherry then I usually just turn the page. I’m usually not a big raspberry fan, but I remember these Raspberry Crumb Bars being a hit at the party so I decided to make some myself. I am glad I did because these did not disappoint.
- 1 c. Sugar
- 1 c. plus 1 T. all-purpose flour
- 1/4 c. butter, diced
- 1 8oz. tube refrigerated sugar cookie dough, softened
- 8-oz. pkg. cream cheese, softened
- 12-oz. jar seedless raspberry jam
- Whisk together sugar and one cup of flour.
- Stir in butter with a fork until mixture resembles coarse crumbs.
- Set aside.
- Blend cookie dough and cream cheese with an electric mixer on medium speed until smooth. Add remaining flour if mixture is too soft.
- Press into the bottom of a 13"x9" baking pan.
- Bake at 350 degrees for 8 minutes.
- Let cool slightly, then spread jam over crust.
- Sprinkle sugar mixture over jam; return to oven for an additional 10 minutes.
- Let cool and cut into bars. Refrigerate any leftovers.