Easy Yet Elegant Raspberry Bars Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1 (19.8-ounce) package fudge brownie mix (1 pound
3.8 ounce package)
1 (8 ounce) package cream cheese -- softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Heat oven to 350º. Prepare and bake brownie mix as directed on package for fudgelike brownies in rectangular pan, 13 × 9 × 2 inches. Cool completely. Beat cream cheese, powdered sugar and preserves in small bowl with electric mixer on medium speed until smooth. Spread over brownies. Refrigerate 15 minutes.
Microwave chocolate and butter in small microwavable bowl on Medium (50%) about 1 minute or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 1 hour or until chocolate is firm. Cut into 6 rows by 3 rows. Store covered in refrigerator.
Esther's Bracelets
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
3/4 cup butter or margarine -- softened
3/4 cup shortening
1/2 teaspoon almond extract
2 eggs
4 cups all-purpose flour
1/2 cup finely chopped almonds
Glaze -- (recipe follows)
Finely chopped almonds, if desired
GLAZE
3 cups powdered sugar
4 tablespoons milk (4 to 5 tablespoons)
Heat oven to 375º. Beat sugar, butter, shortening, almond extract and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and 1/2 cup almonds.
Shape dough into 1 1/4-inch balls. Roll each ball into rope, 6 inches
long. Form each rope into circle, crossing ends and tucking under. Place on ungreased cookie sheet. Bake 9 to 11 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely. Drizzle with Glaze. Sprinkle with finely chopped almonds.
GLAZE:
Mix ingredients until thin enough to drizzle.
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