Cream Cheese Cookies

Submitted by Julie Twitchell

These yummy cookies are from Jamie's blog. I have made them 3 times now. Everyone absolutely loves them. I changed a few flavors, but the cookies are wonderful. The recipe says they make 24, but I got 48 dozen from the recipe.

• 3 1/2 Cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp. salt
• 2 pkg. cream cheese(8 oz.), softened
• 2 1/2 sticks butter, softened
• 1 1/2 Cup sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 1 cup graham cracker crumbs
• 1/2 tsp. cinnamon
• 1 TB sugar
• 2 cans cherry or blueberry pie filling (I only needed 1 can of raspberry)

Glaze:

• 2-3 Cup powdered sugar
• 1/2 tsp. vanilla(I change this to almond extract)
• 1-2 TB milk
• dash of salt

1. Combine flour, baking powder and salt in a bowl. Set aside.
   
2. In a large mixing bowl with an electric mixer, beat cream cheese, butter and 1 1/2 cup sugar until smooth and creamy, about 2 minutes.
   
3. Add eggs and vanilla and mix until incorporated.
   
4. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough for 30 minutes.
   
5. Place graham cracker crumbs, cinnamon and 1 tablespoon sugar in a shallow dish and mix.


6. Roll the dough into 1 1/2 inch balls, then roll the balls into the graham cracker crumbs. Place balls 2 inches apart on prepared baking sheet.


7. Using a tablespoon measuring spoon, make an indentation in the center of each ball. Place 3 cherries in the dimple.


8. Bake at 350 degrees until golden brown around the edges, 12-14 minutes. Cool for 5 minutes on the sheet and then transfer to a wire rack to cool completely.


9. Mix glaze ingredients together with a whisk until thickness desired. Put the glaze in a small Ziploc bag. Cut a very small hole in the tip of the bag. Drizzle the glaze over the cookies when they are completely cool.

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