Raspberry Cake Bars

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

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
combine. With damp fingers, press 2/3 of dough into bottom of prepared
baking dish. Spread jam over dough. 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.




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