Raspberry Linzer Torte Bars
A delightful cookie bar featuring a sugar cookie base topped with raspberry preserves and sliced almonds, finished with a beautiful lattice pattern on top. These bars combine the classic flavors of a Linzer torte in an easy-to-serve bar form.
Ingredients
- •1 package Sugar Cookie Dough
- •1 spray Vegetable oil cooking spray
- •6 tablespoons raspberry preserves
- •2 tablespoons sliced almonds
Cooking Instructions
- 1.
Heat oven to 350°F. Coat a 9" x 13" pan with cooking spray. Cut dough in half; roll out 1 half into a 9-by-13-inch rectangle; press into bottom of pan. Spread preserves over dough; sprinkle with almonds. Roll out remaining dough into a 4 1/2-by-6 1/2-inch rectangle. Cut dough into 1/2-inch strips with a fluted pastry cutter. Crisscross strips over raspberry-almond layer in a lattice pattern. Bake until strips are light brown and firm, 18 to 20 minutes; cool 5 minutes. Cut into 1-to 1 1/2-inch bars.
25 min
