Linzer Bars

"Almond bars that are covered with raspberry jam! Made easier with refrigerated sugar cookie dough. Bet no one will know or care if you took a shortcut. I usually double the recipe and use a 13x9 pan and bake a little longer. Recipe is from the Pillsbury website."
 
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Ready In:
40mins
Ingredients:
4
Yields:
16 bars
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ingredients

  • 255.14 g roll Pillsbury sugar cookie dough
  • 118.29 ml seedless raspberry preserves
  • 4.92 ml cornstarch
  • 59.14 ml sliced almonds
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directions

  • Heat oven to 350 degrees.
  • Break up cookie dough into ungreased 8 inch square pan.
  • With floured fingers press dough evenly into bottom of pan to form crust.
  • Bake for 12-17 minutes or until edges are golden brown.
  • Meanwhile in small saucepan combine preserves and cornstarch and mix well.
  • Cook over medium heat just until mixture comes to a boil, stirring constantly.
  • Remove pan from oven.
  • Pour preserve mixture evenly over the crust.
  • Spread to within 1/4 inch of edges.
  • Sprinkle evenly with sliced almonds.
  • Return to oven.
  • Bake 10 more minutes.
  • Cool 1 hour or until completely cool.
  • Cut into 16 bars.

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