Ingredients: (single batch)

1/2 cup (packed) brown sugar
1/4 cup softened margarine
1 cup Bisquick (or other biscuit mix)
1/2 cup pecan bits
8 oz softened cream cheese
1/4 cup granulated sugar
1 tbsp lemon juice
2 tsp milk
1/2 tsp vanilla extract
1 egg

     Preheat oven to 350°. Grease (shortening) 8 X 8 pan.

     Beat brown sugar and margarine until fluffy and peaking. Stir in Bisquick and pecans until mixture is crumbly. Remove and reserve 1 cup of mix as it is at this point. Press remainder into the bottom of the pan, bake 12 minutes.
     Mix cream cheese and granulated sugar. Beat in lemon juice, milk, vanilla, and egg until smooth. Spread the mix over the layer in the pan after it has been removed from oven and allowed to cool moderately. Sprinkle the cup of original crumbly mix over the top of the cream cheese layer.
     Bake until the center is firm (about 25 minutes). Cool in the pan. Cut into 2 inch squares (4 X 4, making 16), store in the refrigerator. Put padlock on the fridge door until cookies have cooled to prevent snitching.

     Serve these cookies with ice cream (if you can lay hands on Blue Bell - Chocolate Pecan Cheesecake ice cream, all the better) for a cool summer treat.