Cherry Cheesecake Cookies

3 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 (8 oz.) pkgs. cream cheese, softened
2 1/2 sticks unsalted butter, softened
2 large eggs
1 1/2 c. sugar
2 tsp. vanilla extract
1 c. graham cracker crumbs
3 (20 oz.) cans cherry pie filling, drained
(8 whole crackers, finely ground)

Combine flour, baking powder and salt in bowl. With mixer on medium-high speed beat cream cheese, butter and sugar until smooth and creamy, about two 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. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°. Line two baking sheets with parchment paper. Place crumbs in shallow dish. Roll dough into 1 1/2-inch balls, then roll in crumbs. Place balls two-inch apart on prepared baking sheets. Using tablespoon measure, make indentation in center of each ball. Place three cherries in each dimple. Bake until golden around edges, 12-14 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 two days. Makes about 4 1/2 dozen cookies.

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