Ingredients
16½ozPillsbury™ refrigerated sugar cookies,1 roll
3ozcream cheese,softened
½cupall-purpose flour
2tsplemon peel,grated
⅓cupseedless raspberry jam
1cuppowdered sugar
5tsplemon juice
Preparation
Preheat oven to 350 degrees F.
Leave cookie dough out for 10 minutes to soften. Add cream cheese, flour, and lemon zest and mix well with hands.
Roll dough into 1¼-inch balls and place on a baking sheet 2 inches apart. Use thumb to make an indentation.
Bake for 12 to 14 minutes or until lightly browned. Remove from the oven and while warm, then press each indentation again.
Fill each indentation with a little bit of jam.
Cool for 1 minute on the cookie sheets, then move to cooling racks. Cool completely for about 20 minutes.
