Blueberry Cookie Tart - cooking recipe

Ingredients

Crisco® Original No-Stick Cooking Spray
1 (17 1/2 ounce) package Pillsbury® Sugar Cookie Mix
1/2 cup butter, softened
1 teaspoon grated lemon peel
2 teaspoons vanilla
2/3 cup Smucker's® Orchard's Finest® Northwoods Blueberry Preserves
1/2 teaspoon ground cinnamon
powdered sugar

Preparation

HEAT oven to 350-\u00b0F. 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.