Raspberry Streusel Bars

Got leftover jam?  It would make a great addition to cookies, especially layered cookies.  Here’s a simple recipe in making use of leftover raspberry jam (or apricot jam if you prefer) and some cookie mix.  (Yields 25 cookies)

Ingredients:

1 pouch (a little more than 1 pound) sweet cookie mix

1/3 cup butter, softened

2 tablespoons all-purpose flour

1 teaspoon almond extract

1 egg

1/2 cup seedless raspberry jam

Directions:

1.  Preheat oven to 350 degrees Fahrenheit.  Spray the bottom of 8-inch square pan with cooking spray.

2.  In a large bowl, stir in cookie mix, butter, flour, almond extract, and egg.  Mix together until dough forms.

3.  Place half the dough into bottom of the pan, pressing it until surface is even.  Bake for 15 minutes.

4.  Take the pan out of the oven and let cool.  Spread jam over the baked dough, making sure it is evenly covered.

5.  Place the remaining dough in crumbled form over the jam layer, making sure it is evenly covered.

6.  Bake for 20 to 25 minutes or until golden brown.  Once done, remove pan from oven and cool for about 2 hours.

7.  Cut the slab into bars, 5 columns by 5 rows.