Makes 16 bars
Prep Time: 30 min.
Baking Time: 27 min.
Cooling Time: 1
- 1/2 roll (16.5 oz size)
refrigerated sugar cookies
- 1/2 cup seedless raspberry
- 1 teaspoon cornstarch
- 1/4 cup sliced almonds
Preheat oven to 350-degrees F.
ungreased 8-inch square pan, break up cookie dough.
floured fingers, you want to press dough evenly in bottom of
pan to form crust.
for 12 to 17 minutes or until edges are golden brown.
in small saucepan, mix preserves and cornstarch.
over medium heat just until boiling, stirring constantly.
crust from oven.
preserves mixture evenly over crust and spread to within 1/4
inch of edges.
evenly with almonds.
to oven; bake 10 minutes longer.
completely, about 1 hour.
bars, cut into 4 rows by 4 rows.
High Altitude (3500-6500 ft):
Heat oven to 375-degrees F. Use
ungreased 9-inch square pan. Bake crust 12 to 17 minutes. After
topping crust, bake 12 minutes longer.
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