1 16.5-ounce package refrigerated sugar cookie dough
1 cup raspberry jam
1/2 cup sliced almonds
1/2 tablespoon granulated sugar
Makes 32 2-by-3-inch cookies
Preheat oven to 350ºF. Cut a sheet of parchment paper to fit inside a regular sheet pan. Place the parchment paper rectangle on the counter, and place cookie dough on the parchment paper. Roll out cookie dough to cover most of the rectangle, leaving a 1/2-inch border of paper. The dough should be approximately 1/8-inch thick. Carefully transfer dough on parchment to the sheet pan. Spoon jam onto dough, and use the back of a spoon to spread it evenly over dough. Evenly sprinkle with almonds and sugar. Bake for 15 to 18 minutes. Transfer sheet pan to a wire rack to cool completely, at least 1 hour. When cool, slide baked dough off of sheet pan. Cut into rectangles using a pizza cutter or a knife. Store cookies in an airtight container, separating layers with pieces of parchment paper to prevent them from sticking together.
If you don’t like raspberry jam, you can use your favorite flavor.
This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.