Raspberry Linzer Torte Bars

• Sugar Cookie Dough
• Vegetable oil cooking spray
• 6 tablespoons raspberry preserves
• 2 tablespoons sliced almonds

1. Heat oven to 350F.
2. Coat a 9" x 13" pan with cooking spray.
3. Cut dough in half; roll out 1 half into a 9-by-13-inch rectangle; press into bottom of pan.
4. Spread preserves over dough; sprinkle with almonds.
5. Roll out remaining dough into a 4 1/2-by-6 1/2-inch rectangle.
6. Cut dough into 1/2-inch strips with a fluted pastry cutter.
7. Crisscross strips over raspberry-almond layer in a lattice pattern.
8. Bake until strips are light brown and firm, 18 to 20 minutes; cool 5 minutes.
9. Cut into 1-to 1 1/2-inch bars.

sugar, vegetable oil cooking spray, raspberry preserves, almonds

Taken from www.epicurious.com/recipes/food/views/raspberry-linzer-torte-bars-362771 (may not work)