Strawberry lovers will insist on only their favorite berry here. Multi-berry folks will be happy to use Driscoll's raspberries, blackberries and blueberries, or a combination of all four!

• 1 cup flour
• 1/8 tsp. salt
• 2 ounces cream cheese, softened
• 3-1/2 Tbs. butter, softened
• 2 Tbs. sugar
• 1/8 tsp. almond extract
• 2 Tbs. sugar
• 3/4 tsp. ground cinnamon
• 2-1/2 Tbs. sliced almonds
• 1/4 cup apricot jam, at room temperature, divided
• 1 lb. Driscoll's strawberries, rinsed, dried, hulled and halved or quartered
• 1/2 cup heavy cream, whipped
• 1 Tbs. sugar

To prepare cookie dough: In small mixing bowl stir flour and salt together. In large mixing bowl, beat the cream cheese, butter, sugar and almond extract at high speed until fluffy, about 2 minutes. Gradually mix in flour. On lightly floured surface, knead dough 2 or 3 times to smooth out. Pat dough into 1 inch thick square, wrap completely in plastic wrap and chill thoroughly, several hours or overnight.

Pre-heat oven to 350°F with rack positioned in the middle of the oven. Oil or spray a cookie sheet and set aside. On lightly floured surface, roll out dough to 10 inch square. Using two spatulas, transfer to cookie sheet. Prick the entire surface of the dough with a fork.

To prepare cookie topping: In small bowl, mix sugar, cinnamon and almonds. Set aside. Spread dough with 1-1/2 Tbs. of the jam to about 1/4 inch from the edges.

Sprinkle jam-covered dough with sugar, cinnamon and almond mixture evenly. Bake until golden, about 20 minutes. Place pan on a rack until the square is firm enough to be easily moved. Transfer to rack and cool completely.

Once cool, spread the square with the remaining jam. Trim off edges. Cut square into 9 small squares each 3 inch by 3 inch. Eat one square.

To assemble: Place one cookie square on dessert plate, almond-side facing up. Sweeten whipped cream by mixing in sugar. Spread a small dollop of whipped cream on top of the cookie. Spoon strawberries over whipped cream. Top with another dollop of whipped cream. Cover with another cookie square, almond-side facing up. Place a berry half on top to garnish, if desired. Serve.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 520, fat 29.4g, 49% calories from fat, cholesterol 84mg, protein 6.6g, carbohydrates 61.0g, fiber 4.4g, sugar 35.1g, sodium 84mg, diet points 12.5.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.6, Bread: 1.3, Lean meat: 0.3, Fat: 5.5, Sugar: 1.7, Very lean meat protein: 0.0

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