Ingredients
2
oz cream cheese
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup all-purpose flour
2
tablespoons grated lemon peel
1
cup blueberries
Powdered sugar
Preparation
Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F.
In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
Cut firm cream cheese into 72 (1/4-inch) cubes.
Shape level measuring tablespoonful of dough into ball. Make 3 indentations with end of wooden spoon. Fill each indentation with 1 cube cream cheese. Wrap dough around cream cheese to completely enclose, and shape into ball. Place on ungreased cookie sheet. Press 4 or 5 blueberries into each ball of dough.
Bake 10 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely. Sprinkle with powdered sugar.
