3/4 c Butter; softened
3/4 c Sugar
1/4 ts Salt
2 c Flour
1 c Macadamia nuts; chopped fine
-PLUS
1/3 c Macadamia nuts; chopped
12 oz Cream cheese; softened
2 lg Island eggs
1 ts Vanilla extract
1 1/2 c Apricot preserves; or orange
-marmalade
Preheat oven to 350. Butter a 9×13 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 the finely chopped macadamia nuts. Place 1 cup of mixture
in small bowl and add remaining 1/3 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
3/4 cups of the preserves. Spread cooled cookie base with remaining 3/4 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.
Yields
24 Servings