| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/3 | cup butter or margarine, softened |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | teaspoon almond extract |
| 1 | egg |
| 1/2 | cup seedless raspberry jam |
| 1. | Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray. |
| 2. | In large bowl, stir cookie mix, butter, flour, almond extract and egg until dough forms. Press half of dough into bottom of pan; bake 15 minutes. Spread jam over base. Crumble remaining dough over jam. |
| 3. | Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows. |
| Heat oven to 375°F. Increase flour to 3 tablespoons. Increase second bake time to 22 to 27 minutes. |
|
| Try apricot, blackberry or strawberry jam for the raspberry. |
Nutrition Information:
130 ( 45); 5g ( 1 1/2g, 0g); 15mg; 70mg; 21g ( 0g, 13g); 1g 2%; 0%; 0%; 0% 1 1/2 ; 0 ; 1 1 1/2