Linzer Cookie Bars Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix

1/2

cup cold butter, cut into pieces

1

cup seedless raspberry jam

1

                        pouch (17.5 oz) Betty Crocker™ Oatmeal Cookie Mix

1/2

cup cold butter, cut into pieces

1

tablespoon water

1/2

cup chopped almonds

Preparation

Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

In large bowl, place sugar cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Press mixture firmly in bottom of pan.

Bake 15 minutes. Spoon and spread jam evenly over partially baked crust.

Meanwhile, in another large bowl, place oatmeal cookie mix. Cut in 1/2 cup cold butter, using pastry blender or fork, until mixture is crumbly (do not overmix). Stir in water and chopped almonds. Sprinkle oatmeal cookie mixture over jam layer; press lightly into jam layer.

Bake 20 to 24 minutes or until top is light golden brown and bubbling along edges. Cool completely, about 2 hours. Cut into 6 rows by 4 rows. Store loosely covered in refrigerator.

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