Cook: No Cook Time
- 1 tube (18 oz) refrigerated rolled sugar cookie dough
1 c. blanched, slivered almonds, toasted and finely ground
1/4 to 1/2 tsp. almond extract
1 cup raspberry preserves
Heat oven to 350 degrees
Lightly greast bottom and sides of 15 1/2 x 10 1/2 x 1 inch jelly roll pan
Work together cookie dough, 2/3 c. ground almonds and almond extract with wooden spoon in large bowl until well blended. If dough becomes too soft to work with, refrigerate to firm, about 10 minutes) Press dough over bottom of pan. Bake 15 to 17 minutes. Remove pan to wire rack to cool. Spread raspberry preserves over top of baked cookie dough to within 1/2 inch of outer edge. Cover entire top of preserves with crushed almonds.