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.

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