3/4 c. (1 1/2 sticks) butter, softened
3/4 c. sugar
2 eggs
1 1/2 c. plus 2 to 4 tbsp. Martha White all-purpose flour
1/4 tbsp. salt
1 pkg. (8 oz.) cream cheese, softened
1 c. cherry preserves

Preheat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan. Cream butter and sugar with electric mixer in a large mixing bowl until light and fluffy. Add one egg, beat well. Stir in 1 1/2 cups flour and salt until well blended. Reserve 1 cup of mixture by spooning lightly into measuring cup; set aside.

Press remaining crust mixture into prepared pan (dust fingers with flour for easier handling). Bake 15 minutes. Blend remaining 2 to 4 tablespoons flour into reserved crust mixture until crumbly. Set aside.

In small mixing bowl blend cream cheese and remaining egg with electric mixer until smooth. Remove crust from oven and spread cream cheese mixture evenly over top. Spoon cherry preserves over cream cheese mixture. Sprinkle with reserved crumb topping. Bake 35 to 40 minutes or until edges are golden brown. Cool on wire before cutting. Store, covered, in refrigerator up to 1 week. Makes 36 (1 x 3 inch) bars.