Cookie Remix by Megan Porta

Author:Megan Porta
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2017-11-09T05:00:00+00:00

Blueberry Pie Cookies

MAKES 20 COOKIES

Have I mentioned my aversion to making pies? Maybe one day I’ll work through this, but I’ve never been able to understand the painstaking amount of work that goes into a single pie. I’m here to tell you that you can enjoy a pie by transforming it into a cookie! This cookie tastes just like blueberry pie and takes considerably less effort, while also feeding more people (and not totally overstuffing them) than a pie ever would.

COOKIES

2 (9” [23-cm]) refrigerated piecrusts

All-purpose flour, for dusting

1 (21-oz [595-g]) can blueberry pie filling

1 large egg, beaten

GLAZE

2 cups (240 g) confectioners’ sugar

¼ cup (60 ml) milk

MAKE THE COOKIES

Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. Roll out the piecrusts on a flat, lightly floured surface. Using a rolling pin, roll the dough to ⅛-inch (3-mm) thickness. Using a 4-inch (10-cm) round cookie cutter (or the top of a wide-mouth jar or cup), cut circles from the dough. Reroll the remaining dough scraps until all dough is cut.

Place the dough circles 1 inch (2.5 cm) apart on the prepared baking sheets. Top each with 1½ tablespoons (24 g) of the blueberry pie filling. Pull one side of the dough over the filling to create a half circle. Pinch the open edges together at the seams. Using a sharp knife, cut a few slits in the tops.

Brush the beaten egg over the tops. Bake in the preheated oven for 18 to 22 minutes, or until the cookies are a deep golden brown. Remove from the oven, transfer the cookies to a wire rack and let cool for 5 minutes before serving.

MAKE THE GLAZE

Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners’ sugar and milk. Beat on medium speed until free of lumps.

ASSEMBLE THE COOKIES

Drizzle the glaze over the cooled cookies.

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