Pages

Friday, February 22, 2013

Cheesecake Cookies

We're having a snow day today and while I should be doing something productive like cleaning I've been spending most of the day looking up recipes on pinterest. The plus side of being a slacker on a snow day is that unlike most days when I don't clean my house, the odds of someone showing up unexpectedly at my front door is not very likely. Isn't there an ancient proverb that says, "If your house is a mess but no one is around to see it, is it really dirty?" Sounds legit to me!  

I don't know what it is about being snowed in with three wild kids that makes a person want to find an excuse to spend the day cooking in the kitchen but that's where I'm at. And since I know that's where a lot of my other local friends are at I thought I would bless you all with the best cookie recipe on Earth. No really, it seriously is amazing..... unless you don't like cheesecake and then well, this isn't your cookie, you cheesecake hating freak. 

Cheesecake cookies are just that, cookies that taste like a fruit topped cheesecake only in a mini guilt free cookie version. I got this recipe from Mel's Kitchen Cafe and what you will need is:

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) pie filling



Oh and don't forget some eager helpers.


Now, combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs one at a time and then the vanilla. Reduce speed to low and slowly add the flour mixture until just combined. Refrigerate dough for an hour or until firm. 






Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place graham cracker crumbs in a bowl. Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on baking sheets. Using your thumb, make an indentation in the center of each ball. Place a Tbsp. of pie filling in the dimple. 


I know it looks like it will spill out but it shouldn't. (At least it didn't with mine) Bake for 12 to 14 minutes, until the edges are golden brown. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely. Once cooled take a bite and then run to this page and comment on how amazing these cookies are. I wasn't lying!


Now about this picture.... as you'll notice I used two different kinds of pie filling. One was a store bought cherry pie filling and the other was a homemade mixed berry pie filling. In theory, both of these pie fillings would be acceptable. That is however if you're not a novice canner like myself. In that case you'll end up with some amazing cherry cheesecake cookies and some cheesecake cookies that taste like burnt raisins. Apparently I had the heat on the homemade pie filling a little too high and completely burnt it. At least only half of the cookies had to be scraped off and salvaged, I'd call that a win in my book. 

I guess I better go call my mom and let her know that jar of homemade pie filling I gave her may not be as good as I had hoped..... eh, let her find out for herself! :-) 

Yours Truly,
Deja