Sunday, December 18, 2011



Cherry Cheesecake Cookies 

(from Cook's Country)
Makes about 4 1/2 dozen cookies
To make graham cracker crumbs, process 8 whole graham crackers in a food processor until finely ground. (Or you can buy a box of graham cracker crumbs and use 1 cup.)
INGREDIENTS
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 (8-ounce) packages cream cheese, softened
  • 20 tablespoons (2 1/2 sticks) unsalted butter, softened (no one said these were healthy)
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup graham cracker crumbs (see note)
  • 3 (20-ounce) cans cherry pie filling, drained
INSTRUCTIONS
  • 1. MAKE DOUGH Combine flour, baking powder, and salt in bowl. With 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.
  • 2. HEAT OVEN 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 shallow dish.
  • 3. ASSEMBLE COOKIES Roll dough into 1½-inch balls, then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place 3 cherries in each dimple. Bake until golden around edges, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack to cool completely. (Cookies can be stored in airtight container for 2 days.)

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