Ingredients
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1 (16.5 oz) pkg sugar cookie dough
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1 1/2 cups raspberry jam
Steps
1
Preheat oven to 350°F. Line an 8x8-inch baking pan with foil or parchment, leaving several inches of overhang on each side. Divide the dough into thirds. Transfer ⅓ of the dough to the foil-lined pan and press it to cover the bottom in a thin, even layer. Bake for 10 min. Meanwhile, cut the remaining dough into 8 pieces and freeze for 10 min.
2
Spread the baked crust evenly with the jam. Roll the reserved, chilled dough balls into 9-inch ropes and arrange in a lattice pattern over the jam. Bake for 10 min., or until lattice is golden brown.
