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3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8 oz) packages cream cheese, softened (I used Neufchatel cheese and it worked perfect)
2 1/2 sticks butter, softened (I used unsalted)
3/4 cup Truvia® Baking Blend (or 1 1/2 cups sugar)
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 (20 oz) cans cherry pie filling
(*You can substitute 1 1/2 cups sugar)
Mix together the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and Truvia® Baking Blend until smooth and creamy (about 2 minutes). Add eggs and vanilla and mix together. Reduce speed to low, add the flour mixture, and mix until just combined. Refrigerate dough until firm (about 20-30 minutes).
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 prepared baking sheets. Using a spoon (I used a tablespoon from my measuring spoon), make an indentation in the center of each ball. Place 1-2 cherries in the dimple of the cookie. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
Recipe slightly adapted from Mel’s Kitchen Cafe