Cherry Cheesecake Cookies
- 3-1/2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2-1/2 sticks Butter, Softened
- 2 packages Cream Cheese (8 Oz Packages Softened)
- 1-1/2 cup Sugar
- 2 whole Large Eggs
- 2 teaspoons Vanilla Extract
- 2 cups Graham Cracker Crumbs (See Note)
- 3 cans (21 Oz. Can) Cherry Pie Filling, Drained
- A dear friend made these and shared her recipe with me a couple of Christmases ago. They are perfect for Valentine's day too. America's Taste Kitchen recently posted this recipe in their Holiday magazine. So I am not sure who gets the credit for the original recipe, but it is just too good not to share. Bet these would be good with blueberry filling too!
- Combine flour, baking powder, and salt in a bowl. With an electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in a shallow dish.
- Roll dough into 1 1/2 inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make indentation in the center of each ball. Place 3 cherries in each dimple. Bake until golden around the edges, about 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool for 5 minutes on the sheets, then transfer to wire racks to cool completely. (Cookies can be stored in an airtight container for 2 days.)
- Note: to make graham cracker crumbs, process 8 whole graham crackers in a food processor until finely ground.
- Makes 4 dozen cookies.
allpurpose, baking powder, salt, butter, cream cheese, sugar, eggs, vanilla, graham cracker crumbs, pie filling
Taken from tastykitchen.com/recipes/desserts/cherry-cheesecake-cookies/ (may not work)