SHORTBREAD DREAM BARS This one is guaranteed that while baking, some wide eyed cashier or customer will pop their head into the door of the kitchen and say: "M-m-m-m-m-m-m-m, what's baking 4 1/2 cups flour 1/4-pound butter, at room temperature 1/2-cup sugar 1/2-cup brown sugar 1/2-teaspoon vanilla 1/4-teaspoon salt FILLING 1/2-pound cream cheese 1/2 cup apricot jam (or strawberry, or...) Cream butter and sugars together; add remaining ingredients. Blend until smooth. Press into two 9 x 13 x 1 pans, buttered and floured. Bake in a 350-degree oven until the sides start to pull away from the pan. Cool at room temperature. Meanwhile, whip together the cream cheese and jam in a food processor or blender. Spread evenly over one pan of baked shortbread. Remove the other shortbread from the pan and lay on top of the iced portion. Place in a 350-degree oven for 5 minutes. When cool, cut into bars. Makes approximately 24-26 bars.
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