| 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 <ldgoss@METRONET.COM>
A Message from our Provider:
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