Recipe - Stuffed Shortbread

Three fourths cup Butter; softened
Three fourths cup Sugar
One fourth teaspoon Salt
2 cup Flour
1 cup Macadamia nuts; chopped fine
PLUS
1/3 cup Macadamia nuts; chopped
12 ounce Cream cheese; softened
2 lg Island eggs
1 teaspoon Vanilla extract
1 One half cup Apricot preserves; or orange
marmalade

Preheat oven to 350. Butter a 9x13 pan. Beat together butter, sugar and
salt until light and fluffy. Add flour One half 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
Three fourths cups of the preserves. Spread cooled cookie base with remaining Three fourths cup
of the preserves. Pour cream cheese mixture over top, spreading evenly. Top
with reserved nut mixture. Bake 2025 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@prodigy.com (MS MARY E SPERO) on 4 No, v 1997