1 roll (18 ounces refrigerator dough for sugar cookies (at room temperature)
1 1/2 cups quick cooking oats
1 cup chopped walnuts
1 jar (10 ounces) raspberry preserves
2 teaspoon grated lemon peel
1 tablespoon lemon juice
Recipe
Preheat oven to 375º
Crumble cookie dough into pieces. Cut in oats and nuts with a pastry blender or two knives.
Pat mixture into an ungreased 9-inch square baking pan, reserving abut one quarter of the mixture for topping.
Combine preserves, lemon peel and lemon juice; pour over dough in baking pan. Crumble remaining dough mixture into small pieces and sprinkle over top.
Bake 25 to30 minutes. Cool in pan and cut into squares.