Blueberry Cookie Tart
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 328
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 41
- Dietary Fiber
- 0
- Sugar
- 10
- Protein
- 2
- Cholesterol
- 20
- Sodium
- 127
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
Ingredients
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
Directions
- 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.