This recipe comes from the Farm Journal's Cookbook. When my aunt passed away I thought many of her recipes went with her. She must have had a copy of this cook book because I found quite a few of her recipes in my copy.
These bar cookies remind me of cheesecake but not quite. The walnuts and brown sugar give it a different taste.
It makes a small 8x8 batch but you can easily double it for a 13x11 pan.
Add flour and chopped walnuts. Cream with a spoon until mixture forms crumbs. Set aside 1 cup of mixture for topping.
Press remaining mixture into an ungreased 8x8 pan.
Bake in a moderate oven (350) 12 to 15 minutes. Set pan on a rack to cool.
Combine white sugar and cream cheese. Beat until smooth. Add milk, lemon juice and vanilla. Beat thoroughly to mix. Spread evenly over baked crumbs.
Sprinkle reserved crumbs evenly over top.
Bake in a moderate oven (350) 25 to 30 minutes. Set pan on a rack to cool. Cut in 2x1 inch bars and store in refrigerator. Cookies are perishable and must be kept in refrigerator until eaten. Makes 32.