INGREDIENTS
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 3 oz cream cheese, softened
- 1/2 cup all-purpose flour
- 2 teaspoons lemon zest
- 1/3 cup Holiday jam or Sugar Plum jam
- 1 cup powdered sugar
- 4 to 5 teaspoons lemon juice
INSTRUCTIONS
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Step 1Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
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Step 2In large bowl, break up cookie dough. Add cream cheese, flour and lemon zest; stir with spoon or hands until well blended.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
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Step 3Shape dough into 38 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
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Step 4Bake 12 to 14 minutes or until edges are golden brown. Immediately remake indentation in each cookie with end of wooden spoon. Spoon rounded 1/4 teaspoon jam into each indentation. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
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Step 5Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.
