Saturday, December 25, 2010

Cherry cheesecake cookies

Here is a fun cookie I found over on Mel's kitchen cafe.  It is one of my favorite recipe blogs.  These were a lovely, novel, tasty cookie.  I loved that the red made them seem Chirstmasy for our goodie plates as well.  Yum!
She says they only make 2 dozen, but it made 4 dozen for us.


  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 8 oz packages cream cheese (I used the 1/3 less fat with no problems although they are probably richer with the regular stuff.)
  • 2 1/2 sticks butter, softened (1 1/4 cup)
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup graham cracker crumbs (I didn't measure, we just ground 1 package in the food processor and had some left over.)
  • 2 cans (20 oz.) cherry pie filling (we used the premium more cherries and still needed the second can, but not much of it.)
  1. Combine flour, baking powder and salt in a bowl.  In another bowl with an electric mixer, 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 and add flour mixture.  Mix just until combined.  Refrigerate until dough is firm.  (at least 30 minutes.)
  2. Preheat oven to 350.  Line baking sheets with parchment.  Place graham crackers in a bowl.  
  3. Roll dough into 1 1/2 inch balls, then roll the balls in graham cracker crumbs.   Place balls 2 inches apart on prepared baking sheets. Using a Tablespoon measure, make an indentation in the center of each ball. (I tried something smaller -like my 1/2 Tablespoon - it was too small for 3 cherries to fit - use the Tablespoon.  It is perfect size.)  Place 3 cherries in the dimple.  Bake 12 to 14 minutes - until golden brown.  Cool for 5 minutes on the sheet then transfer to a cooling rack to cool completely.

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