Ingredients

　　Sugar Cookie Dough

　　Vegetable oil cooking spray

　　6 tablespoons raspberry preserves

　　2 tablespoons sliced almonds

　　Heat oven to 350°F. Coat a 9" x 13" pan with cooking spray. Cut dough in half; roll out 1 half into a 9-by-13-inch rectangle; press into bottom of pan. Spread preserves over dough; sprinkle with almonds. Roll out remaining dough into a 4 1/2-by-6 1/2-inch rectangle. Cut dough into 1/2-inch strips with a fluted pastry cutter. Crisscross strips over raspberry-almond layer in a lattice pattern. Bake until strips are light brown and firm, 18 to 20 minutes; cool 5 minutes. Cut into 1-to 1 1/2-inch bars.

Nutrition Per Serving

　　1 g fat

　　1 g saturated

　　6 g carbohydrates

　　0 g fiber

　　1 g protein

　　#### Nutritional analysis provided by Self