On floured surface, roll out dough to 1/4-inch thickness. With sharp knife, cut into 8 (3x4-inch) rectangles. Place rectangles on ungreased cookie sheet. Refrigerate 30 minutes.
Heat oven to 350°F. Bake cookies 10 to 12 minutes or until edges start to brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
In medium bowl, beat cream cheese, vanilla and lemon juice with electric mixer on medium speed until blended. On low speed, gradually beat in powdered sugar until frosting is smooth and thick. Frost cooled cookies. For flag design, on each cookie, place 9 blueberries in upper left-hand corner, then create rows of raspberries. Serve, or refrigerate up to 3 hours.