“.”
READY IN:
50mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • Crisco® Original No-Stick Cooking Spray
  • 496.11 g package Pillsbury® Sugar Cookie Mix
  • 118.29 ml butter, softened
  • 4.92 ml grated lemon peel
  • 9.85 ml vanilla
  • 158.51 ml Smucker's® Orchard's Finest® Northwoods Blueberry Preserves
  • 2.46 ml ground cinnamon
  • powdered sugar

Directions

  1. HEAT oven to 350­°F. Coat 9-inch tart pan with removable bottom with no-stick cooking spray. Place on 15 x 10-inch baking sheet.
  2. COMBINE cookie mix and butter in large bowl with fork until coarse crumbs form. Add lemon peel and vanilla; stir with fork. Reserve 1/3 cup for topping. Pat remaining dough lightly in prepared pan.
  3. BAKE 15 minutes. Stir preserves and cinnamon in small bowl. Spoon over top of baked cookie to within 1-inch of edge. Sprinkle with reserved crumbs.
  4. BAKE 5 to 7 minutes or until edges are set. Cool 20 minutes. Remove outer rim from pan. Sprinkle with powdered sugar if desired.

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