Stars And Stripes Cookie Squares Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough, well chilled

1

package (8 oz) cream cheese, softened

3

cups powdered sugar

1

teaspoon grated lemon or orange peel

50

blueberries (1/2 cup)

2

cups raspberries

2

tablespoons apple jelly, if desired

Preparation

Heat oven to 375°F. Line 15x10x1-inch pan with foil. Cut cookie dough into 1/4-inch slices. In pan, arrange slices evenly in bottom. With floured fingers, press dough evenly in pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)

Bake 10 to 15 minutes or until golden brown. Cool completely, about 30 minutes. Carefully remove cookie from foil. Place on serving tray.

In small bowl, beat cream cheese, powdered sugar and lemon peel until smooth. Spread over cookie crust. Arrange berries on cream cheese mixture to look like flag, using 50 blueberries in upper left corner for stars and raspberries arranged in 7 rows to form stripes.

In 1-quart saucepan, melt jelly over low heat; brush gently over fruit. Refrigerate until serving time. Cut into squares.