Blueberry Cookie Tart2019-07-14
- Yield : 12 servings
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
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- Crisco(R) Original No-Stick Cooking Spray
- 1 (17.5 oz.) pkg. Pillsbury(R) Sugar Cookie Mix
- 1/2 cup butter, softened
- 1 tsp. grated lemon peel
- 2 tsps. vanilla
- 2/3 cup Smucker's(R) Orchard's Finest(R) Northwoods Blueberry Preserves
- 1/2 tsp. ground cinnamon
- Powdered sugar
HEAT oven to 350 degrees F. Coat 9-inch tart pan with removable bottom with no-stick cooking spray. Place on 15 x 10-inch baking sheet.
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.
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.
BAKE 5 to 7 minutes or until edges are set. Cool 20 minutes. Remove outer rim from pan. Sprinkle with powdered sugar if desired.