Directions: |
Directions:1. Prepare the filling:
Begin by melting the button in a saucepan over medium heat. Once melted, add blueberries, water, cornstarch, lemon juice, cinnamon, and salt. Stir to combine all the ingredients well. Increase the heat to medium-high and bring the mixture to a gentle boil. Then, reduce the heat and let it simmer about 1 minute or until the mixture thickens noticeably. Remove from heat and allow it to cool slightly.
2. Assemble the cookies:
Roll out your pie crust on a lightly floured surface until it's about 1/8 to 1/4 inch thick. Using a 2 1/2 to 3 inch round cookie cutter, cut out rounds. Plan for 2 rounds per cookie. Place half the rounds on a baking sheet. Brush the edges lightly with water, then spoon about 1 1/2 tsp of the blueberry filling into the center of each round. Top with the remaining rounds, pressing edges together to seal them securely. Crimp the edges with a fork to ensure a good seal and add a decorative touch. Create an egg wash by beating the egg with 1/4 tsp of water and brush mixture over each cookie, sprinkle some sanding sugar or granulated sugar on top (optional).
3. Bake the cookies:
Preheat oven to 350. Cut small slits in the tops of the cookies to allow steam to escape during baking. Bake in the preheated oven 15-20 minutes or until the cookies are golden and the filling is bubbly. Remove from oven and cool on wire rack. |
This recipe for Blueberry Pie Cookies is from