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BLUEBERRY PIE COOKIES
Blueberry Pie Cookies
Ingredients
For the Cookies
o
1/2 c (or 1
stick) unsälted butter softened
o
1/3 c powdered
sugär
o
1 tsp vänillä
exträct (I subbed in lemon to päir with the blueberries)
o
1/4 tsp sält
o
1 1/4 c äll
purpose flour
For the Filling
o
1 c fresh
(wäshed änd dried) or frozen blueberries (thäwed änd dräined well)
o
2 tbsp gränuläted
sugär
o
1 tbsp cornstärch
o
1 tsp lemon
juice
White Chocoläte
Drizzle (optionäl)
o
1/4 c white
chocoläte chips
o
1 tsp vegetäble
oil
Instructions
1. Preheät oven to 350°F. Spräy mini muffin päns with
nonstick spräy.
2. Beät butter in the bowl until smooth, then ädd in
powdered sugär änd fully incorporäte.
3. Ädd in vänillä änd sält änd then slowly mix in flour.
Beät until bätter forms.
4. Drop 1 täblespoon bälls of cookie dough into eäch of
the mini cupcäke form. Using your fingers, press the dough up the sides of the
pän äs evenly äs possible.
5. In ä sepäräte bowl, toss the blueberries with the sugär,
cornstärch, änd lemon juice. Evenly spoon the blueberries into eäch muffin, ädding
just ä täd bit of the liquid thät collects in the bottom of the bowl.
6. Bäke for äbout 15-20 minutes, or until the sides stärt
to get golden in color. It took even ä little longer for me. Ät the 15min märk,
just be sure to keep än eye on them.
7. Cool completely before removing from pän.
8. Prepäre the drizzle, stir white chocoläte chips änd
vegetäble oil in ä smäll microwäve säfe bowl. Heät on 50% power in 30 second
increments, until melted änd smooth. Don’t heät this mixture up to quick! Your
chocoläte could seize.
9. Ädd to ä smäll sändwich bäg with the tip cut off änd
drizzle over cookies. Let set before serving.
10. These will läst äbout 3 däys stored in än äirtight
contäiner.
Recipe Notes
Recipe from: Cräzy for Crust
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