These festive cookies offer bright red saucy cherries atop a stage of sweet cheesecake dusted in graham cracker crumbs. The best part is, they’re a cinch to make!
While the original recipe calls for the use of cherries on top, feel free to adapt it by using a tablespoon of blueberry pie filling, strawberry pie filling, strawberry-rhubarb pie filling, even lemon pie filling, etc.
The possibilities are endless and these delicious cookies will be the hit of any party. In case you’re wondering, this recipe can easily be doubled as well.
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 teaspoon salt
1 (8-ounce) pkg cream cheese, softened
1 1/4 sticks butter, softened
3/4 cup sugar
1 large eggs
1 tsp vanilla extract
1/2 cup graham cracker crumbs (place in a small shallow dish)
1 cans (20-ounce) cherry pie filling (or blueberry or strawberry, etc if desired)
Combine the flour, baking powder and salt in a bowl, mixing well, then set aside.
In a mixing bowl combine cream cheese, butter and sugar and beat them together until smooth and creamy, about 2 minutes. Add eggs and vanilla and continue beating until incorporated and smooth.
Reduce speed to low and add the flour mixture and mix until just combined, do not overbeat the dough.
Refrigerate dough until firm, about 30-60 minutes.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpats.
Scoop the dough out and shape into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on the baking sheets, then, using the back of a spoon press gently to make an indentation in the center of each cookie.
Place 3 cherries in each cookie dimple.
Bake 12 to 14 minutes, or until golden brown.
Cool for five minutes on the sheet and then transfer to a wire rack to cool completely. Prep Time: 45 min (including refrigeration time)
Cook Time: 14 min Yield: 3 dozen cookies