Blueberry
Pie Cookies
Ingredients
For the Cookies
- 1/2 c (or 1 stick) unsalted butter softened
- 1/3 c powdered sugar
- 1 tsp vanilla extract (I subbed in lemon to pair with the blueberries)
- 1/4 tsp salt
- 1 1/4 c all purpose flour
- For the Filling
- 1 c fresh (washed and dried) or frozen blueberries (thawed and drained well)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- White Chocolate Drizzle (optional)
- 1/4 c white chocolate chips
- 1 tsp vegetable oil
Instructions
1.
Preheat oven to 350°F. Spray mini muffin pans
with nonstick spray.
2.
Beat butter in the bowl until smooth, then add
in powdered sugar and fully incorporate.
3.
Add in vanilla and salt and then slowly mix in
flour. Beat until batter forms.
4.
Drop 1 tablespoon balls of cookie dough into
each of the mini cupcake form. Using your fingers, press the dough up the sides
of the pan as evenly as possible.
5.
In a separate bowl, toss the blueberries with
the sugar, cornstarch, and lemon juice. Evenly spoon the blueberries into each
muffin, adding just a tad bit of the liquid that collects in the bottom of the
bowl.
6.
Bake for about 15-20 minutes, or until the sides
start to get golden in color. It took even a little longer for me. At the 15min
mark, just be sure to keep an eye on them.
7.
Cool completely before removing from pan.
8.
Prepare the drizzle, stir white chocolate chips
and vegetable oil in a small microwave safe bowl. Heat on 50% power in 30
second increments, until melted and smooth. Don’t heat this mixture up to
quick! Your chocolate could seize.
9.
Add to a small sandwich bag with the tip cut off
and drizzle over cookies. Let set before serving.
10.
These will last about 3 days stored in an
airtight container.
source : https://owlbbaking.com
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