Linzer Bars

• 0.5 (18 ounce) roll Pillsbury sugar cookie dough
• 12 cup seedless raspberry preserves
• 1 teaspoon cornstarch
• 14 cup sliced almonds

1. Heat oven to 350 degrees.
2. Break up cookie dough into ungreased 8 inch square pan.
3. With floured fingers press dough evenly into bottom of pan to form crust.
4. Bake for 12-17 minutes or until edges are golden brown.
5. Meanwhile in small saucepan combine preserves and cornstarch and mix well.
6. Cook over medium heat just until mixture comes to a boil, stirring constantly.
7. Remove pan from oven.
8. Pour preserve mixture evenly over the crust.
9. Spread to within 1/4 inch of edges.
10. Sprinkle evenly with sliced almonds.
11. Return to oven.
12. Bake 10 more minutes.
13. Cool 1 hour or until completely cool.
14. Cut into 16 bars.

sugar cookie, seedless raspberry preserves, cornstarch, almonds

Taken from www.food.com/recipe/linzer-bars-131003 (may not work)