Using a large mixing bowl, beat the butter until its light and creamy. Add the 1 1/2 cups of granulated sugar and beat until light and fluffy. Add the egg and vanilla, beat until thoroughly combined.
In a separate bowl, sift the flour, baking soda and cream of tartar together. Add all at once to the butter mixture, mix until dough forms...do not over mix. Wrap dough in plastic wrap and place in the refrigerator for at least 30 minutes.
In a medium saucepan, over medium heat, place the blueberries, water, honey and 1/4 cup sugar. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and let it cool while the sugar cookie dough chills.
Spray muffin tins with butter baking spray. Using about 1 1/2 tbsp of chilled cookie dough, make a ball and press into the shape of a bowl with your fingers. Press into the muffin pan, repeat until the pan is full.
Bake for 6 minutes and remove the pan from the oven. Using a mini tart shaper press the center of the dough down to form the well for the filling. Place 1 tsp of filling into each of the wells.
Roll the rest of the remaining dough out and cut into thin strips. Weave into a lattice pattern, using a round cookie cutter cut out tops for each of the wells. Sprinkle tops of each cookie pie with the course raw sugar.
Bake an additional 12-14 minutes. Remove from oven and cool completely on a wire rack before attempting to remove the cookie pies from the muffin tin. Place a mint leaf cluster in the center of each cookie pie before serving. Enjoy!
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