Grant; hwwk11b
3/4 c Butter; softened
3/4 c Sugar
1/4 ts Salt
2 c Flour
1 1/3 c Pecans, toasted; chopped
12 oz Cream cheese; softened
2 Eggs
1 ts Vanilla
1 1/2 c Orange marmalade
DESCRIPTION: These make a great finale for brunch---A nutty shortbread
crust
topped with orange marmalade and cream cheese.
Preheat oven to 350. Butter a 9x13 pan. Beat together butter, sugar and
salt
until light and fluffy. Add flour 1/2 cup at a time and mix until well
blended.
Stir in 1 C of the nuts (mixture will be crumbly).
Place 1 c of mixture in small bowl and add remaining 1/3 c nuts. Set aside
for
topping. Press remaining mixture over bottom of buttered pan. Bake 15
minutes.
Cool. Beat cream cheese in large mixing bowl until smooth. Add eggs one at
a
time, beating well after each addition. STir in vanilla and 3/4 C of the
marmalade. Spread cooled cookie base with remaining 3/4 c marmalade. Pour
cream
cheese mixture over top, spreading evenly. Top with reserved nut mixture.
Bake
20-25 minutes or until center looks set. Cool to room temp in pan on rack.
Cover
and refrigerate 3 hours.
Cut into 24 squares. Refrigerate airtight up to 5 days. From "The Joy of
Cookies," formatted by Theresa Grant, HWWK11b.
