cookie dough


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COOKIE DOUGH LINZER BARS Transform slice-and-bake cookie dough into these festive bars.


PREP TIME 20 MIN. – COOK TIME 20 MIN. READY IN 40 MIN. – SERVINGS 16 BARS


1 (16.5 oz) pkg sugar cookie dough


1½ cups raspberry jam


STEP 1 Preheat oven to 350°F. Line an 8x8-inch bak- ing pan with foil or parchment, leaving several inches


21


of overhang on each side. Divide the dough into thirds. Transfer 1


/3


of the dough to the foil-lined pan


and press it to cover the bottom in a thin, even layer. Bake for 10 min. Meanwhile, cut the remaining dough into 8 pieces and freeze for 10 min. STEP 2 Spread the baked crust evenly with the jam. Roll the reserved, chilled dough balls into 9-inch ropes and arrange in a lattice pattern over the jam. Bake for 10 min., or until lattice is golden brown


Per serving: 211 calories, 6g fat, 2g saturated fat, 3mg cholesterol, 95mg sodium, 39g carbohydrate, 1g fiber, 25g sugar, 1g protein


DECEMBER 2016 85


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