Ingredients:

1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans

Cooking Recipe:

Preheat oven to 350 degrees F.

Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix cookie dough with lemon extract, kneading to mix well . With damp fingers, press 2/3 of dough into bottom of prepared baking dish. Spread jam over douugh . Crumble remaining dough evenly over top of jam. Scatter pecans over top. Bake for 30 to 35 minutes or until browned around edges and cooked through in center. Let cool in pan. Lift edges of foil to remove bars. Cut into 2-inch squares or diagonally into pennant shapes.