cherry cheesecake cookies - c.c. recipe
(1 rating)
This is a Cook's Country recipe that appeared in their January 2010 magazine. I made these for a Teen Banquet and they were quite tasty. Think of it as a cherry cheesecake "bite" instead of a whole slice. My sons were very happy we had made so much food that there were plenty leftovers. Please check out KImi Gaine's similar recipe, here. http://www.justapinch.com/recipes/dessert/cookies/cheesecake-cookies-3.html#comments
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(1 rating)
yield
4 1/2 Dozen
prep time
40 Min
cook time
15 Min
Ingredients For cherry cheesecake cookies - c.c. recipe
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3 1/2 call purpose flour
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2 tspbaking powder
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16 ozcream cheese, room temperature
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2 1/2 stickbutter, softened
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1 1/2 csugar
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2 lgeggs
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2 tspvanilla extract
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1 cgraham crackers (see note)
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3 cancherry pie filling (20-ounce each)
- NOTE: TO MAKE GRAHAM CRACKER CRUMBS, PROCESS 8 WHOLE GRAHAM CRACKERS IN A FOOD PROCESSOR UNTIL FINELY GROUND.
How To Make cherry cheesecake cookies - c.c. recipe
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1MAKE 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. Refirgerate dough until firm, at least 30 minutes.
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2HEAT 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.
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3ASSEMBLE COOKIES. Roll dough into 1 1/2-inch balls (I used a cookie scoop to help with the portions), then roll in crumbs. Place balls 2 inches apart on prepared baking sheets. Using a round tablespoon measure, make indentation in center of each ball. Dump pie filling into a large bowl. Using a large spoon, scoop out three cherries (keep the glaze to a minimum) and place them in each dimple.
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4Bake until golden around edges 12 to 14 minutes, switching and rotating sheets halfway through baking. (If you prefer, you can cook one sheet of cookies at a time). 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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5I would save the leftover cherries glaze for an ice cream topping, or maybe the topping for a chocolate cake!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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