Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350­°f. coat 9-inch tart pan with removable bottom with no-stick cooking spray. place on 15 x 10-inch baking sheet. combine cookie mix and butter in large bowl with fork until coarse crumbs form. add lemon peel and vanilla; stir with fork. reserve 1/3 cup for topping. pat remaining dough lightly in prepared pan. bake 15 minutes. stir preserves and cinnamon in small bowl. spoon over top of baked cookie to within 1-inch of edge. sprinkle with reserved crumbs. bake 5 to 7 minutes or until edges are set. cool 20 minutes. remove outer rim from pan. sprinkle with powdered sugar if desired.

Target recipe: combine flour, baking powder and salt. in a large bowl, cream the shortening and sugar. beat in the egg. beat in the milk, almond extract and lemon rind. gradually blend in the dry ingredients. fold in the blueberries. cover and chill for at least 4 hours.preheat oven to 375°. drop dough by spoonfuls about 1-inch apart onto ungreased cookie sheets. bake for 12-15 minutes, until pale golden. transfer to wire racks to cool. notes: canned or frozen blueberries can be used, but fresh gives the best results.