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    You are in: Home / Recipes / Blueberry Crumble Pockets (Cookies) Recipe
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    Blueberry Crumble Pockets (Cookies)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    1 hrs 20 mins

    15 mins

    Johnsdeere's Note:

    I found this recipe from the book "Crazy about Cookies" by Krystina Castella. I have yet to try this recipe however; it's at the top of my to bake list. I found it hard to find blueberry jam but, was able to locate it at Fred Meyer/Kroger it was one of their Private Reserve jams. I've put in parenthesis which ingredient it used for each step, my apologies for any confusion, the new recipe box feature is bothersome and will not let me play around with the formatting as the original version.

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    Ingredients:

    Serves: 24

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Make the crust dough: Cream the butter, sugar and salt until light and fluffy. Mix in the egg yolks and vanilla.
    2. 2
      Gradually add the flour. Form the dough into two flattened disks, wrap it in plastic wrap, and refrigerate for 1 hour.
    3. 3
      Preheat the oven to 325 degrees F. Butter 2 cookie sheets.
    4. 4
      Once the dough is chilled, roll one disk on a floured work surface to 1/4 inch thick. Cut the dough into 3-inch circles with a ravioli cutter or cookie cutter. Place half of the circles on the cookie sheets 1 1/2 inches apart. Repeat with second disk.
    5. 5
      Fill the cookies: (1 cup blueberry jam, 1 cup blueberries, 2 large egg whites, lightly beaten) Put 1 teaspoon blueberry jam and a few blueberries in the center of each circle on the cookie sheets. Top with the remaining circles. Press the top and bottom edges of the cookies together with your fingers or the tines of a fork. brush the tops with the egg whites.
    6. 6
      Make the crumble topping: Mix the flour, brown sugar, butter, salt, and pecans until blended. Press onto the tops of the cookies. Bake for 12-15 minutes, until the edges are golden. Let cool for 5 minutes. Transfer to a rack to cool completely.

    Ratings & Reviews:

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    Nutritional Facts for Blueberry Crumble Pockets (Cookies)

    Serving Size: 1 (44 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 155.7
     
    Calories from Fat 70
    45%
    Total Fat 7.8 g
    12%
    Saturated Fat 4.5 g
    22%
    Cholesterol 33.8 mg
    11%
    Sodium 107.8 mg
    4%
    Total Carbohydrate 19.8 g
    6%
    Dietary Fiber 0.5 g
    2%
    Sugars 10.0 g
    40%
    Protein 1.6 g
    3%

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