Stuffed shortbread
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter; softened |
| ¾ | cup | Sugar |
| ¼ | teaspoon | Salt |
| 2 | cups | Flour |
| 1 | cup | Macadamia nuts; chopped fine PLUS |
| ⅓ | cup | Macadamia nuts; chopped |
| 12 | ounces | Cream cheese; softened |
| 2 | larges | Island eggs |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | Apricot preserves; or orange marmalade |
Directions
Preheat oven to 350. Butter a 9x13 pan. Beat together butter, sugar and salt until light and fluffy. Add flour ½ cup at a time and mix until well blended. Stir in the finely chopped macadamia nuts. Place 1 cup of mixture in small bowl and add remaining ⅓ cup nuts and set aside for topping.
Press remaining mixture over bottom of buttered pan. Bake 15 minutes at 350 degrees. 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 ¾ cups of the preserves. Spread cooled cookie base with remaining ¾ cup of the preserves. 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.
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 4 No, v 1997