1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, softened
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon almond extract
1/2 cup seedless raspberry jam
Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, stir cookie mix, butter, flour, almond extract and egg until dough forms. Press half of dough into bottom of pan; bake 15 minutes. Spread jam over base. Crumble remaining dough over jam.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 5 rows by 5 rows.