Goat Cheese Diamonds
Ingredients
At a glance
Bar cookies and squares
Makes
48 cookies
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 3/4 cups all-purpose flour
- 1 cup very finely chopped
- toasted hazelnuts, walnuts, or a combination of the two
- Filling:
- 12 ounces cream cheese, at room temperature
- 4 ounces fresh goat cheese, at room temperature
- 1 cup sugar
- 1 egg, lightly beaten
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Steps
Preheat oven to 350 degrees F. Butter a
9-by-13-inch cake pan.
To make crust: Cream butter and brown sugar. Stir in flour and nuts to make a moist, crumbly dough. Measure out a scant 2 cups of the mixture for topping. Press the remaining mixture evenly over the bottom of the pan.
Bake in the center of the oven for 20 minutes, or until golden.
To make the filling, beat the cream cheese, goat cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Pour this mixture over the hot crust. Sprinkle evenly with reserved flour-nut mixture and pat topping gently into place. Return the cookies to the oven for another 25 to 30 minutes, or until the topping is golden. Let cool, then refrigerate at least 4 hours.
Cut into small diamonds or rectangles, cleaning the knife off between cuts.
To make crust: Cream butter and brown sugar. Stir in flour and nuts to make a moist, crumbly dough. Measure out a scant 2 cups of the mixture for topping. Press the remaining mixture evenly over the bottom of the pan.
Bake in the center of the oven for 20 minutes, or until golden.
To make the filling, beat the cream cheese, goat cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Pour this mixture over the hot crust. Sprinkle evenly with reserved flour-nut mixture and pat topping gently into place. Return the cookies to the oven for another 25 to 30 minutes, or until the topping is golden. Let cool, then refrigerate at least 4 hours.
Cut into small diamonds or rectangles, cleaning the knife off between cuts.
Additional tips
Store: In single layers on plates, in the refrigerator. Wrap loosely with foil.
Freeze: Yes
Mail: No
Freeze: Yes
Mail: No
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