Shelly's Recipe

WALNUT TOPPED CREAM CHEESE WEDGES

Category: Cookies

2 cups all-purpose flour
1/2 tsp salt
3/4 cup light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into 1/2-inch cubes
1 (8 oz) pkg cream cheese
1/3 cup sugar
1 egg
1 tsp grated lemon zest
2 tbsp fresh lemon juice
3/4 cup finely chopped walnuts

Preheat oven to 350. Lightly butter just the sides of two 9-inch round cake pans (or one 9x13 inch pan). Combine flour, salt and sugar. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup.

Divide the remaining crumb mixture between the 2 round cake pans and press crumb mixture evenly into the pans. Combine cream cheese, sugar, egg and lemon zest, mixing until well blended. Blend in lemon juice. Spread evenly over crust mixture in pans.

Combine reserved crumb mixture with nuts and sprinkle over the cream cheese mixture. Bake for 25–30 minutes or until golden brown. Cool. Cut into wedges (or bars). Store in airtight refrigerated container.