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Ingredients
- 1 1/2 cups unsalted butter, softened
- Nonstick aluminum foil
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 3 cups flour
- 3 eggs, beaten (or 3/4 cup egg substitute)
- 1 cup graham cracker crumbs
- 1 (21-oz) can cherry pie filling
Details
Servings 1
Preparation time 15mins
Cooking time 50mins
Adapted from publix.com
Preparation
Step 1
Soften butter by cutting into small pieces and placing in medium bowl. Preheat oven to 350°F. Line baking sheets with foil. Add sugar to butter; beat with electric mixer on medium speed 2–3 minutes or until light and fluffy. Beat in vanilla and salt on low; gradually add flour until blended.
Place eggs in shallow dish; beat until frothy. Place cracker crumbs in second shallow dish. Roll dough into 1-inch balls; coat with egg, then crumbs, and place on baking sheet. Press indentation in center of each ball with thumb or back of a wooden spoon. Bake 10 minutes.
Repeat pressing indentation in center of each cookie; bake 8–10 more minutes or until golden. Let stand 15 minutes to cool. Spoon 1 teaspoon cherry pie filling in center of each cookie. Serve.
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