12 Days of Cookies Day 7: Sandra's Raspberry Cake Bars Sandra Lee works festive semi-homemade magic with these impressively easy, jam-filled shortcut cookies.
Cook Time: 35 Minutes Level: Easy Yield: 16 Squares INGREDIENTS: 1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury) 3/4 teaspoon lemon extract 1/2 cup seedless raspberry jam 1/4 cup chopped pecans DIRECTIONS: Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
