Nutty Raspberry Squares Recipe
Ingredients
| 1 roll (18 ounces) refrigerator dough for sugar cookies (at room temperature) | ||
| 1 1/2 cups quick-cooking oats | ||
| Walnuts | 1 Cup (16 tbs), chopped | |
| 1 jar (10 ounces) raspberry preserves | ||
| Lemon peel | 2 Teaspoon, grated | |
| Lemon juice | 1 Tablespoon | |
Directions
1. Crumble cookie dough into pieces. Cut in oats and nuts with a pastry blender or two knives.
2. Pat mixture into an ungreased 9-inch square baking pan, reserving about one quarter of the mixture for topping.
3. Combine preserves, lemon peel, and lemon juice; pour over dough in baking pan. Crumble remaining dough mixture into small pieces and sprinkle over top.
4. Bake at 375°F 25 to 30 minutes. Cool in pan and cut in squares.
2. Pat mixture into an ungreased 9-inch square baking pan, reserving about one quarter of the mixture for topping.
3. Combine preserves, lemon peel, and lemon juice; pour over dough in baking pan. Crumble remaining dough mixture into small pieces and sprinkle over top.
4. Bake at 375°F 25 to 30 minutes. Cool in pan and cut in squares.
Chef
