YIELD Makes 2-1/2 dozen bars
INGREDIENTS
1 package (18 ounces) refrigerated sugar cookie dough 1/2 cup strawberry, raspberry or blackberry jam 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 cup (1/2 stick) butter 1 cup sliced almonds or chopped walnutsPREPARATION:
- Preheat oven to 350°F. Grease 13X9-inch baking pan. Let dough stand at room temperature about 15 minutes.
- Press dough evenly into prepared pan. Spread jam over dough; set aside.
- Combine flour and brown sugar in medium bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle flour mixture over jam layer. Sprinkle with almonds.
- Bake 25 minutes or until top and edges are light brown. Cool completely in pan on wire rack.
