It’s like eating mini blueberry pies – these would also be delicious with apple pie filling. These little treats melt in your mouth. I had some pie filling leftover from the mini cheese cakes I made earlier this week, so I decided to give these a try.
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.
Cart Wheels recipe
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 and 3/4 inches wide and 3/4 inch deep in the center of each. Spoon about 2 Tbsp. of 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 the top.
This is from a vintage 1990’s cookbook called: A Taste of North Carolina
Papas Cutting Board 