Blueberry Cookie Tart

  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 12 servings
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Crisco® Original No-Stick Cooking Spray

1 (17.5 oz.) pkg. Pillsbury® Sugar Cookie Mix

1/2 cup butter, softened

1 tsp. grated lemon peel

2 tsps. vanilla

2/3 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves

1/2 tsp. ground cinnamon

Powdered sugar


  1. 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.
  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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