Perfect for showers, luncheons, and dessert buffets - you can’t go wrong with a cookie as pretty as this one.  Just make sure you enjoy them right away, as the cream cheese changes the texture if you keep them more than a few days.

If these have any faults, it’s only having to stop long enough to crush graham crackers and chill the dough (but only for 30 minutes).  Canned cherry pie filling makes this even more convenient.  Be sure to find the “extra cherry” variety, as most of the juicy filling is not used.

Don’t plan on stacking these on a tray, or you’ll risk having them stick to each other - which would defeat the purpose of adding the glossy cherry filling. 

I’ve halved the recipe, as the original proportions make 4-1/2 dozen cookies (a few more than any family could use - even if they ARE amazing)

Recipe source:  adapted from cookscountry.com

Ingredients:

1-3/4 cups flour

1 tsp baking powder

1/2 tsp salt

1 (8-oz) package cream cheese, softened

10 Tbs butter, softened

3/4 cup white sugar

1 large egg

1 tsp vanilla

1/2 cup graham cracker crumbs

1 20-oz can extra-cherry pie filling - drained

Directions:

Make dough by whipping cream cheese, butter, and sugar until smooth and creamy - about 2 minutes.

Add egg and vanilla, mixing until well blended.

Add flour, baking powder, and salt.  Beat until just combined, scraping bowl down.

Refrigerate dough till firm - about 30 minutes.

Using a colander with large holes, drain cherries over another bowl until just a small amount of thickened liquid remains.

Place graham cracker crumbs in a small bowl. 

Using two spoons, or a cookie scoop - drop dough into crumbs, forming balls that are about 1-1/2” in diameter.

Roll in crumbs till coated.

Place 2” apart on parchment lined (or silpat lined) baking sheets.

Using a tablespoon measure, make an indentation in the center of each ball.  (It is helpful to dip the rounded area of the spoon in crumbs before pressing the top of the cookies)

Place three cherries in each dimple - avoid adding too much liquid, as it may escape during baking.

Bake at 350° for 12 to 14 minutes until golden around the edges.

Allow to cool 5 minutes on the sheets, then remove to a wire rack to cool completely.

Store in airtight container for up to 2 days.