| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookies | 24 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to EAT-L Digest 23 Sep 96 Date: Tue, 24 Sep 1996 03:27:22 -0500 From: LD Goss <[email protected]>
A Message from our Provider:
“The Bible: More up-to-date than tomorrow’s newspaper”