Blueberry Cookie Tart

• Crisco® Original No-Stick Cooking Spray
• Pillsbury® Sugar Cookie Mix1 package
• butter, softened↗1⁄2 cup
• grated lemon peel1 teaspoon
• vanilla↗2 teaspoons
• Smucker's® Orchard's Finest® Northwoods Blueberry Preserves↗2⁄3 cup
• ground cinnamon↗1⁄2 teaspoon
• powdered sugar↗

Step-by-step instructions

1. 1

   HEAT oven to 350­°F. Coat 9-inch tart pan with removable bottom with no-stick cooking spray. Place on 15 x 10-inch baking sheet.

2. 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. 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. 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.