I really wanted to get these recipes posted sooner, but we had some personal issues come up and I’ve been very preoccupied with that. But I haven’t forgotten about you! So today, I will be posting two recipes in hopes that gives you enough time to gather the ingredients and make these wonderful treats this weekend. My plan for the weekend is to get together with family and make some more goodies for Christmas Day. I hope you get to do the same.
These cookies taste exactly like the name says, cherry cheesecake! They take some time to make but they are well worth all the work. I did find draining the cherries was a bit of a hassle. Use a good mesh strainer set over a large bowl, the filling slowly does separate from cherries. Just be patient and take out one cherry at a time and you’ll have yourself perfect cherry toppings!
Check back in a few hours for my next treat: Salted Caramels, Yummm!
Cherry Cheesecake Cookies:
- 3 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 (8oz) pkg cream cheese, softened
- 20 tbs (2 1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup graham cracker crumbs
- 3 (20oz) cans cherry pie filling, drained
- Combine flour, baking powder, and salt in a bowl. With electric mixer on medium-high speed, beat cream cheese, butter, and sugar until smooth and creamy, 2 minutes. Add eggs and vanilla, and mix until incorporated. Reduce speed to low, add flour mixture, and mix until the just combined. Divide dough in half, wrap in plastic wrap, and refrigerate until firm, 2 hours.
- 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. Working with one dough half, roll into 1 1/2 inch balls, then roll in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using rounded tablespoon measure, make indention in center of each ball. Place 3 cherries (don’t be afraid of how large they are compared to cookie, it’ll puff up) in each dimple. Bake until cookies have cracked and are set, 12 to 14 minutes, switching and rotating sheets halfway through baking. Cool 10 minutes, then transfer to wire to cool completely. Repeat with remaining dough. The cookies will last in the refrigerate for a few days.
Source: Americas Test Kitchen Holiday Cookies 2010
Gina Marie's Kitchen 