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They taste like cheesecake and these pretty cookies are sure to be the star of the cookie plate.
Combine flour, baking powder, and salt in a bowl. With an 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. Refrigerate dough until firm, at least 30 minutes.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350ºF. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in a shallow dish.
Roll dough into 1½-inch balls, then roll in 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 each dimple. Bake until golden around edges, 12 to 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 2 days.)
Recipe from the good people of Cook’s Illustrated.
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okilisa on 12.19.2011
Thanks for commenting Lulu! I hope you like them.
luluwithers on 12.19.2011
these look yummy. cant wait to try them