Blueberry Pie Cookies

• Vegetarian

• Produce

  • 1 cup Wyman's wild blueberries

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tbsp Cornstarch
  • 2 tbsp Granulated sugar
  • 1/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/4 cup White chocolate chips

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted

Found on crazyforcrust.com

Description

Ingredients

• 1/2 cup unsalted butter, softened
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/4 cups all purpose flour
• 1 cup Wymans Wild Blueberries, thawed and drained well
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1/4 cup white chocolate chips
• 1 teaspoon vegetable oil

Directions

• Preheat oven to 350°F. Spray mini muffin pans with floured nonstick cooking spray. Place butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Beat butter until it’s smooth, then beat in powdered sugar. Beat in vanilla and salt and then slowly mix in flour. Beat until batter forms. Drop 1 tablespoon balls of cookie dough into each mini muffin pan cavity. Press it up the sides of the pan, creating a crust. Drain blueberries well. Toss with sugar, cornstarch, and lemon juice. Evenly divide between the cookies, adding some of the liquid that collects in the bottom of the berry bowl but not too much. Bake for 12-15 minutes, or until the sides start to get golden in color. Cool completely before removing from pan. To top: 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. Add to a small sandwich bag with the tip cut off and drizzle over cookies. Let set before serving. Store in an airtight container for up to 3 days.