Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter, softened
1/3
cup finely ground almonds
4
oz (half of 8-oz package) cream cheese softened
3
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
1
teaspoon finely grated lemon zest
1
egg
4
oz (half of 8-oz package) cream cheese, softened
1/4
cup powdered sugar
1
teaspoon finely grated lemon zest
1/4
cup seedless raspberry jam
1
teaspoon powdered sugar
Preparation
In large bowl, stir Cookie ingredients until well blended. Divide dough in half. Shape each piece into flattened round; wrap in plastic wrap. Refrigerate at least 2 hours until dough is firm and cold.
Heat oven to 375°F. Line two large cookie sheets with cooking parchment paper; spray with cooking spray.
For top of cookie tart: Remove one piece of dough from refrigerator; place on center of cookie sheet. Using floured rolling pin, roll dough to 9-inch circle, 1/4 inch thick. Place 8-inch cake pan or bowl, top-side down, over dough, and lightly press into dough to mark an outline. Using small knife, cut around outline. Remove cake pan and any dough scraps from cookie sheet; set scraps aside. Bake 13 to 15 minutes or until cookie is light golden brown and edge is set. Immediately cut out star from center using 4-inch star cutter. Gently lift out cutout using small knife to help if needed; discard or save for another use. Cool on cookie sheet 10 minutes. Remove to cooling rack, leaving cookie on cooking parchment paper.
For bottom of cookie tart: Remove remaining piece of dough from refrigerator, and repeat rolling and cutting steps on second cookie sheet. Combine leftover pieces of dough into ball; wrap in plastic wrap and refrigerate (see tip for using up). Repeat baking and cooling for cookie—except do not cut out star from bottom cookie. Cool both cookies completely, about 30 minutes.
When ready to serve, in small bowl, mix 4 oz cream cheese, 1/4 cup powdered sugar and 1 teaspoon lemon zest until blended. Remove cooking parchment paper from bottom cookie, and place on serving platter bottom side up for base. Spread cream cheese mixture evenly over cookie, leaving 1/2-inch border. In small bowl, place jam. Stir with whisk until smooth. Spread jam over cream cheese layer. Remove cooking parchment paper from top of cookie, and place on top of filled cookie base. Sprinkle 1 teaspoon powdered sugar over top cookie. Cut into wedges. Store loosely covered in refrigerator.
