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

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Instructions

1. 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.
2. 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.
3. 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.
4. BAKE 5 to 7 minutes or until edges are set. Cool 20 minutes. Remove outer rim from pan. Sprinkle with powdered sugar if desired.