BLACKBERRY RASPBERRY BLUEBERRY PIE RECIPES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In 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.)
• Shape 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.
• Bake 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.
• Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In 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.)
• Shape 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.
• Bake 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.
• Meanwhile, in small bowl, stir powdered sugar and lemon juice, adding lemon juice until desired drizzle consistency. Drizzle over cooled cookies. Store in airtight container.