Rasberry Cake Cookie Bars

This recipe for raspberry cake bars comes from Sandra Lee of Semi-homemade cooking. Not really sure though why it's called a "cake" bar when it uses cookie dough.

This cake (or cookie) bar is a quick and easy recipe to make for dessert. These cookie bars are perfect to take with you to a pot luck dinner, church social or office party.

Feel free to substitute strawberry or apricot jam for the raspberry in this recipe.

Cookie Bars

1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans

Preheat oven to 350 degrees F.

Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to combine. With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over dough. Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes.

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