Ingredients
- 2 oz cream cheese
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough
- 1/4 cup all-purpose flour
- 2 tablespoons grated lemon peel
- 1 cup blueberries
- Powdered sugar
Preparation
Step 1
1 Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°.
2 In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended.
3 Cut firm cream cheese into 72 (1/4-inch) cubes.
4 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.
5 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.
Expert Tips:
Freezing cream cheese makes it easier to cut into tiny pieces and place in dough.
Fresh blueberries are best in this recipe but frozen blueberries can be used in a pinch.