Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F. Butter a
2. 9-by-13-inch cake pan.
3. To make crust: Cream butter and brown sugar.
4. Stir in flour and nuts to make a moist, crumbly dough. Measure out a scant 2
5. cups of the mixture for topping. Press the remaining mixture evenly over the
6. bottom of the pan.
7. Bake in the center of the oven for 20 minutes,
8. or until golden.
9. To make the filling, beat the cream cheese, goat
10. cheese and sugar until smooth. Beat in egg, lemon juice and vanilla. Pour this
11. mixture over the hot crust. Sprinkle evenly with reserved flour-nut mixture and
12. pat topping gently into place. Return the cookies to the oven for another 25 to
13. 30 minutes, or until the topping is golden. Let cool, then refrigerate at least
14. 4 hours.
15. Cut into small diamonds or rectangles, cleaning the
16. knife off between cuts.