Cream Cheese Cookies

By srumbel

I tried these cookies this past December and my kids loved them. They were actually even better the second day and taste a bit like a danish. They would be fun to make for Valentines Day. I only added a couple of things to the original recipe. I added a bit of glaze on the top and a bit of cinnamon and sugar to the graham cracker cookie crumbs. These would be fun to make with your kids!
from jamiecooksitup.com

Ingredients

• 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
• 1/2 t cinnamon
• 1 T sugar
• 2 cans (20-ounce) cherry or blueberry pie filling
• Glaze: You could easily use a jar of canned vanilla frosting for the glaze, if you prefer.
• 2-3 C powdered sugar
• 1/2 t vanilla
• 1-2 T milk
• dash of salt

Preparation

Step 1

1.Combine the flour, baking powder and salt in a bowl.
2. In another bowl with an electric mixer, beat cream cheese, butter and 1 1/2 C 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 until firm, at least 30 minutes.
5. Place graham cracker crumbs, 1/2 t cinnamon and 1 T sugar in a shallow dish, and stir until combined.
6. 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.
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 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.
9. Mix glaze ingredients together in a stand mixer, or with hand held beaters. To make it thicker add more powdered sugar, and to thin it out add a little more milk. Put the glaze in a small zip lock bag. Cut a very small hole in the tip of the bag. Drizzle the glaze over the cookies when they are completely cool.