- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 (8 ounce) packages cream cheese, softened
- 2 1/2 sticks unsalted butter, softened
- 1 1/2 cups white sugar
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 1 cup graham cracker crumbs
- 3 (20 ounce) cans cherry pie filling, drained
- Combine flour, baking powder, and salt in another bowl.
- Combine cream cheese, butter, and sugar in a large bowl. Beat with an electric mixer on medium-high speed until smooth and creamy, about 2 minutes. Add eggs and vanilla extract and mix until incorporated. Reduce speed to low, add flour mixture, and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Roll dough into 1 1/2-inch balls. Pour graham cracker crumbs into a shallow bowl; roll dough balls in the crumbs. Place balls 2 inches apart on the prepared baking sheets. Make an indentation in the center of each ball with the back of a tablespoon measure. Place 3 cherries in each indentation.
- Bake in the preheated oven, switching and rotating the sheets halfway through, until edges are golden, 12 to 14 minutes. Cool for 5 minutes on the baking sheets. Transfer to wire racks to cool completely.
05/23/2019
recipepes.com
cherry-centered cheesecake cookies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
