A bar cookie with a nutty shortbread crust and creamy orange marmalade topping is sure to please all. Walnuts or other nuts may be substituted for the pecans.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1/4 teaspoon salt
- 2 cups flour
- 1-1/3 cups pecans, toasted, chopped
- 12 ounces cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups orange marmalade
Preparation:
Preheat oven to 350 degrees F. Butter a 9 x 13-inch 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 cup of the pecans (mixture will be crumbly). Place 1 cup of mixture in small bowl and add remaining 1/3 cup 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 cup of the marmalade. Spread cooled cookie base with remaining 3/4 cup marmalade. Pour cream cheese mixture over top, spreading evenly. Top with reserved nut mixture.
Bake 20 to 25 minutes or until center looks set. Cool to room temperature in pan on rack. Cover and refrigerate 3 hours. Cut into 24 squares.
Refrigerate airtight up to 5 days.
Yield: 24 squares
Recipe Source: The Joy of Cookies by Sharon Tyler Herbst (Barrons)
Reprinted with permission.
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 cup of the pecans (mixture will be crumbly). Place 1 cup of mixture in small bowl and add remaining 1/3 cup 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 cup of the marmalade. Spread cooled cookie base with remaining 3/4 cup marmalade. Pour cream cheese mixture over top, spreading evenly. Top with reserved nut mixture.
Bake 20 to 25 minutes or until center looks set. Cool to room temperature in pan on rack. Cover and refrigerate 3 hours. Cut into 24 squares.
Refrigerate airtight up to 5 days.
Yield: 24 squares
Recipe Source: The Joy of Cookies by Sharon Tyler Herbst (Barrons)
Reprinted with permission.
