|2||oz cream cheese|
|1||roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough|
|¼||cup all-purpose flour|
|2||tablespoons grated lemon peel|
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.
Cut firm cream cheese into 72 (¼-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.