18 Ounce (For Sugar Cookies, 1 Roll At Room Temperature)
1 1⁄2 Cup (24 tbs)
1 Cup (16 tbs)
10 Ounce (1 Jar)
Grated lemon peel
1. Crumble cookie dough into pieces. Cut in oats and nuts with a pastry blender or two knives.
2. Pat mixture into an ungreased 9-inch square baking pan, reserving about one quarter of the mixture for topping.
3. Combine preserves, lemon peel, and lemon juice; pour over dough in baking pan. Crumble remaining dough mixture into small pieces and sprinkle over top.
4. Bake at 375°F 25 to 30 minutes. Cool in pan and cut in squares.