1. Spray a 13x9 pan, line with parchment paper (overhang by 2-inches & spray that part too); set aside. 2. Sift dry "cookie layer" ingredients into a large bowl. 3. Cream butter and sugar in another bowl; add eggs and vanilla; beat until smooth, scraping occasionally. 4. Reduce speed, add flour mixture; increase mixer speed to medium, beat until well-mixed. 5. Reserve 1 CUP dough (cover & chill). 6. Press remaining dough in prepapred pan; chill for 30 minutes. 7. Preheat oven, then bake cookie dough in pan; edges will puff, base is set (about 25 minutes); cool on a wire rack. 8. If the oven is off, please preheat again to 325 for the next step. 9. Mix cream cheese ingredients in a mixing bowl. Spread over cooled cookie dough; crumble reserved dough on top of cheese layer. 10. Bake until cream cheese is set (25-30 minutes). 11. Cool on wire rack; lift out using overhanging parchment paper. 12. Cut into 24 squares for nibbles of goodness OR larger for bake sale goodies. 13. Store in covered container in fridge. ---------------------------------------------------------------------------
Nutrition
Ingredients
