You may also like
Categories:
flour baking powder salt cream cheese unsalted butter sugar eggs vanilla graham cracker crumbs cherry pie filling
Viewed: 44 - Published at: 7 years agoIngredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 (8 ounce) packages cream cheese, softened
- 20 tablespoons unsalted butter, softened
- 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
Method
- 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.
- 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.
- ASSEMBLE COOKIES Roll dough into 11/2-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.).
