Cherry and Cream Cheese Shortbread

Ok, I'm not sure this is technically a shortbread, but the recipe the dough was inspired by was from a blueberry shortbread so I'm going with it.

It's kind of like an Entenmann's fruit danish, but with a lot more fruit. Plus I added cream cheese to make it a little more indulgent. (Please excuse the pics, the light over the stove was on and gives everything a yellow tint, plus we had a guest for dinner and I didn't want to spend forever shooting the food!)

For the "dough:"
2/3 cup sugar
6 Tbsp butter, softened
1 egg
1 cup flour
1/2 tsp lemon rind

For the filling:
1 21 oz. can of pie filling, your choice (I used cherry from my gift basket)
4 oz. (half box) cream cheese (1/3 less fat Philadelphia)

Cream the butter and sugar. Add the egg and beat until light and fluffy. Add flour and lemon rind. Spread evenly in the bottom of a greased 8x8" baking dish.

Cut the 4 oz. of cream cheese into small cubes and dollop over the dough.

Spread the can of fruit pie filling overtop everything, evenly.

Bake in a 325° oven for approximately 45 minutes. Mine was moving a little slow so I raised the temperature to 350° for the last 10 minutes. Allow to cool slightly and spoon onto a plate and enjoy!