Ingredients
- 1 16.5-ounce package refrigerated sugar cookie dough
- 1 cup raspberry jam
- 1/2 cup sliced almonds
- 1/2 tablespoon granulated sugar
Preparation
Step 1
Preheat oven to 350 degrees F.
Cut a sheet of parchment paper to fit inside a regular sheet pan.
Place the parchment paper rectangle on the counter, and place cookie dough on the parchment paper.
Roll out cookie dough to cover most of the rectangle, leaving a 1/2-inch border of paper.
The dough should be approximately 1/8-inch thick.
Carefully transfer dough on parchment to the sheet pan.
Spoon jam onto dough, and use the back of a spoon to spread it evenly over dough.
Evenly sprinkle with almonds and sugar.
Bake for 15 to 18 minutes.
Transfer sheet pan to a wire rack to cool completely, at least 1 hour.
When cool, slide baked dough off of sheet pan.
Cut into rectangles using a pizza cutter or a knife.
Store cookies in an airtight container, separating layers with pieces of parchment paper to prevent them from sticking together.