HEAT oven to 350°F. Combine cookie mix and flour in medium bowl. Add butter and egg. Mix until soft dough is formed. Wrap 1/3 of dough in plastic wrap. Chill for 1 hour.
PRESS remaining 2/3 dough evenly in bottom of rimmed 15 x 10-inch baking pan. Spread raspberry preserves in 3 1/2 inch wide strip over dough. Repeat with apricot, blueberry and strawberry preserves creating four equal strips. Roll out chilled dough between lightly floured sheets of wax paper into 15 x 10-inch rectangle. Cut 18 1/2-inch wide strips with pizza cutter or knife. Freeze strips for 15 minutes.
PLACE chilled dough strips over preserves 1/2-inch apart in diagonal lattice pattern, 9 in each direction. Trim edges of dough even with pan. Bake 25 to 30 minutes or until preserves begin to bubble in center. Let cool completely. Cut into 48 bars.
TWO FRUIT PIE BARS
Prepare recipe as directed except substitute 1 cup each of 2 varieties of preserves for the 4 (1/2 cup) portions of preserves. Spread in 4 alternating strips.