Linzer Bars Recipe

Ingredients

1/2

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/2

cup seedless raspberry preserves

1

teaspoon cornstarch

1/4

cup sliced almonds

Preparation

Heat oven to 350°F. In ungreased 8-inch square pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 12 to 17 minutes or until edges are golden brown. (Wrap and refrigerate remaining dough for another use.)

Meanwhile, in 1-quart saucepan, mix preserves and cornstarch. Cook over medium heat just until boiling, stirring constantly.

Pour preserves mixture evenly over crust; spread to within 1/4 inch of edges. Sprinkle evenly with almonds.

Bake 10 minutes longer. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.