Tuesday, December 15, 2009

Cheesecake Cookies

These amazing cookies were introduced by Melanie at My Kitchen Cafe , just as my dough was chilling one of my great neighbors brought me some on a Christmas plate. Thanks Shannon for giving me a preview. I was really glad that I made them  because the ones Shannon brought lasted all of 2 seconds.My kids were begging for more. Try this recipe ...you won't be dissapointed. Topping options are endless, I used cherry and raspberry . Any cheesecake topping idea wold work.

Cherry Cheesecake Cookies
(Printable Recipe)
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the 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 the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the 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. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.



Anne-Marie said...

These are delicious! Thanks for sharing the recipe. I hope they are a huge hit at our spaghetti dinner/dessert auction at my ward on saturday! =)

anissa ferguson said...

They are sure to be a hit....enjoy