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Blueberry Pie Sugar Cookies
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Blueberry Pie Sugar Cookies
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Homemade blueberry pie and sugar cookies married into the perfect mini dessert. These little cookies have a homemade blueberry pie filling on the inside with a sweet and soft sugar cookie crust on the outside. 

Prep time
1:00
Bake/Cook time
0:20
Yield
20 cookies
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Blueberry Pie Sugar Cookies
Extra Fine Granulated Sugar
Gold ’N Natural Turbinado Sugar
Prep time :
1:00
Bake/Cook time :
0:20
Yield :
20 cookies

INGREDIENTS

Cookie Dough

  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup (2 sticks) unsalted butter, very soft
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour*
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • Baking Butter Spray

Filling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a large bowl, beat butter until very light and creamy. Add 1 1/2 cups sugar and continue mixing until light and fluffy.
  3. Add egg, vanilla and salt and beat until very well combined.
  4. In a separate bowl, sift flour, baking soda and cream of tartar together and add in one step to butter mixture. Mix until dough forms. Do not over mix.
  5. Wrap dough tightly in plastic wrap and refrigerate for 30 minutes.
  6. In a medium saucepan, add blueberries, water, honey and 1/4 cup sugar to a medium and bring to a boil. Reduce to simmer for 10 minutes, stirring occasionally then remove from heat and let cool.
  7. Spray muffin tin with butter spray.
  8. Take 1 1/2 tablespoon of chilled dough and roll into ball. Use thumbs to press ball into a bowl shape and press into muffin pan. Continue until muffin pan is full.
  9. Bake for 6 minutes then remove from oven. Use back of spoon to make a well in each dough cup and press dough back into a cup/bowl shape.
  10. Spoon 1 teaspoon of blueberry filling into middle of each dough cup until pan is full.
  11. Roll remaining dough flat and cut into thin strips.  Use dough strips to make mini lattice crusts and add to top of each cookie. Sprinkle each cookie with Gold ’N Natural Turbinado Sugar.
  12. Bake an additional 14 minutes. Let cool completely on wire rack before removing cookies from muffin tin. 

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Angie Barrett @BigBearsWife.

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