Chess Squares

By MarieR

Quick and Easy. Classic Southern treat.

Taste of the South Magazine, January/February 2015, page 84

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 ⁄2 teaspoon kosher salt
• 1 1⁄2 cups sugar
• 1 ⁄2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 4 large eggs, divided
• 1 ⁄4 cup whole milk
• 1 (8-ounce) package cream cheese, softened
• 1 (1-pound) package confectioners’ sugar, sifted

Preparation

Step 1

Preheat oven to 350°. Line a 13x9-inch baking dish with parchment paper, letting ends extend over edges of pan. Spray with nonstick baking spray with flour. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, and vanilla at medium-high speed until pale and fluffy. Add 1 egg, beating until smooth. Reduce speed to low; add flour mixture and milk. Beat just until dough comes together and is smooth. Transfer to prepared dish. Using your fingers, press dough evenly into bottom of dish.
In a medium bowl, beat cream cheese at medium-high speed with an electric mixer until smooth and fluffy. Add remaining 3 eggs, one at a time, beating well after each addition. Reduce speed to low. Add confectioners’ sugar, beating until mostly smooth. Pour cream cheese mixture over dough, spreading evenly with a spatula.
Bake until a wooden pick inserted in center comes out clean and top is lightly browned, approximately 40 minutes. Let cool completely; cut into 16 squares.