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posted: 5/21/2014 5:30 AM

Cookie dough tops warm blueberry dessert

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  • Cookie dough, whether homemade or store-bought, cen be used for these Cookie-Topped Blueberry Mini Pies.

    Cookie dough, whether homemade or store-bought, cen be used for these Cookie-Topped Blueberry Mini Pies.
    The Washington Post

 
By Stephanie Witt Sedgwick
Special to The Washington Post

Cookie-Topped Blueberry Mini Pies aren't really pies, but don't let convention stand in the way of enjoying them. A simple lemon-accented blueberry filling gets a cookie dough topper. The cookie bakes along with the filling, providing a perfect foil to the tart berries.

Taste the blueberries before you begin; if they are quite tart, you might want to use more than ¼ cup of sugar for the filling. You'll also need four 8-ounce ramekins or mini tart pans.

You can slice the dough into strips and make a lattice, cut a round like a top crust or­ -- my favorite -- use a cookie cutter to cut out a distinctive shape and top the filling with that. Stars are my shape of choice, but flowers work, too.

These are best served soon after they are baked.

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