Recipe information
Yield
Makes 24 bars
Ingredients
16 ounces cream cheese, softened
2 large eggs
3/4 cup sugar
1 teaspoon vanilla
3/4 cup blueberry or other fruit preserves
Preparation
Step 1
Preheat oven to 350°F.
Step 2
In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread preserves over hot shortbread and pour cream-cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days.
