"Solo" filling
Czech Kolacky Thumbprint Cookies

1 cup butter or margarine, softened
1 package (8 oz) cream cheese, softened
1 Tbsp. milk
1 Tbsp. sugar
1 egg yolk
1+1/2 cups all purpose flour
1/2 tsp. baking powder
1 can (12 oz.) "Solo" filling (any flavor)
Confectioner's sugar for garnish

Beat butter, cream cheese, milk and sugar in a medium-sized bowl, preferably with an electric mixer, until thoroughly blended.  Beat in egg yolk.  Sift flour and baking powder together and stir into butter mixture to make a stiff dough.

Cover bowl and refrigerate several hours to overnight.

Preheat oven to 400 degrees F.

Roll out dough on lightly floured surface, to 1/4" thickness.  Cut dough with floured 2" cookie cutter.  Place cookies on ungreased baking sheets, about 1" apart.

Make a depression in the center of each cookie with your thumb or the back of a spoon.  Spoon in 1 tsp. "Solo" filling into the center of each cookie.

Bake 10 to 12 minutes or until lightly browned.  Remove from baking sheets and cool completely on wire racks.  Sprinkle with confectioner's sugar just before serving.

Makes about 36 cookies.



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"Solo" filling
Raspberry 'n Chocolate Truffle Tart

_CRUST_:
1/2 cup sugar
6 Tbsp. butter or margarine, softened
2/3 cup all purpose flour
1/3 cup unsweetened cocoa
1/2 tsp. vanilla

_FILLING_:
4 oz. semi-sweet chocolate
1 cup heavy cream
1 can (12 oz.) "Solo" Red Raspberry filling (or Strawberry, Cherry, or Apricot)
Whipped Cream or Cool Whip for garnish
Fresh Raspberries for garnish
Mint Leaves for garnish

Preheat oven to 350 degrees F.
Spray a 10" Spring-Form pan with nonstick cooking spray.

In a medium bowl, beat sugar and butter until fluffy.  Beat in flour, cocoa, and vanilla until a soft dough forms.  Press the dough into the bottom and up the sides of the Spring-Form pan.

Bake the dough 9 to 11 minutes or until firm.  Let cool completely.  Remove the sides and bottom of the pan.

In a microwave-proof bowl, heat the chocolate in the microwave until melted.  Cool slightly.  Using a wire whisk, pour in the cream;  whisk until smooth and blended.  Stir in the "Solo" filling.  Spoon the filling into the tart shell and cool.  

Refrigerate until chilled.  Spread whipped cream on top of filling, garnish with raspberries and mint leaves.  Makes about 12 servings.










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Solo Cherry Cheesecake Bars

_Crust:_
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 cup butter or margarine
1 cup shredded or flaked coconut
1/2 cup quick-cooking rolled oats
1/2 cup chopped pecans or walnuts

_Filling:_
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
4 eggs
2 tsp. vanilla
1/2 tsp. grated lemon peel
1 can Solo Cherry filling (or any fruit filling)

Preheat oven to 350 degrees.  Grease a 13x9-inch baking pan and set aside.

Stir flour and brown sugar in medium-size bowl until blended.  Add butter until mixture resembles coarse crumbs.  Add coconut, oats, and nuts, and stir until well-mixed.  Press mixure evenly into the bottom of the prepared pan.

Bake crust 20 minutes or until crust is lightly browned.  Cool in pan on wire rack for 10 minutes.

Topping:  Beat cream cheese, granulated sugar, eggs, vanilla, and lemon peel in a medium-sized bowl with electric mixer until blended and smooth.  Pour over crust and spread evenly.

Bake 40-45 minutes or until center is set.  Cool completely in pan on wire rack.  Spread cherry filling over cooled cheesecake.  Cover pan and refrigerate 2-3 hours or until well chilled.  Cut into 2-inch bars.