Cart Wheels

Cart Wheels

It's like eating mini blueberry pies - these would be yummy with apple pie filling. These melt in your mouth

I had pie filling leftover from the mini cheese cakes I made earlier this week.

This recipe called for making 6 balls from all of the dough. I'm guessing that is why they called them wheels. I used a scoop and made bite size because I knew the blueberry pie filling would be messy so I wanted to save a step of cutting with a fork and scooping; also licking the plate, by making bite size instead.

1/2 cup butter

1/4 cup confectioners' sugar

1 1/2 cups flour

1/2 tsp baking powder

2 Tbsp milk

pie filling

Cream the butter and confectioners' sugar in a mixer bowl until light and fluffy. Add a mixture of the flour and baking powder; mix well. Stir in milk. Shape into 6 balls. Place on an ungreased cookie sheet and flatten slightly. Make an indentation 1 3/4 inches wide and 3/4 inch deep in the center of each. Spoon about 2 Tbsp pie filling into each indentation. Bake at 375 for 20 to 25 minutes or until golden brown. Cool on the cookie sheet for several minutes. Remove to a wire rack to cool completely.

I made icing with powdered sugar, vanilla and milk; I added a bit of the blueberry syrup to change the color. The next time, I'll stick with white. Drizzle icing over top of cookies.

I toasted walnuts, chopped them and sprinkled over top

This is from a vintage 1990's cookbook called: A Taste of North Carolina

inside of one cookie