Only two were left after our Christmas with my Dad.

Blueberry Cheesecake Cookies
2 oz light cream cheese
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough
1/4 cup all-purpose flour
2 tablespoons grated lemon peel
1 cup frozen blueberries

Place cream cheese in freezer until firm but not solid, about 25 minutes. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and lemon peel until well blended. Cut firm cream cheese into 72 (1/4-inch) cubes. Shape level measuring tablespoonful of dough into ball. Make 3 indentations with end of wooden spoon. Fill each indentation with 1 cube cream cheese. Wrap dough around cream cheese to completely enclose, and shape into ball. Place on ungreased cookie sheet. Press 4 or 5 blueberries into each ball of dough. Bake 10 to 14 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely.
Yield: 20 cookies. Per cookie= 121 Calories; 6g Fat (43.7% calories from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 78mg Sodium.