1 1/4 C. finely crushed graham crackers (about 1 sleeve)
1 C. flour
1 1/2 t. baking powder
3/4 C. butter, softened
1/2 C. packed brown sugar
1 egg, separated
4 oz. cream cheese, softened
1/4 C. sugar
1/2 t. vanilla
Cherry pie filling
Preheat oven to 350 degrees.
For dough: In a large bowl, whisk together the graham cracker crumbs, flour, and baking powder. In a medium bowl, beat together the butter and brown sugar with an electric mixer, about 2 minutes until light & fluffy. Add the egg white and beat until well combined. Stir dry mixture into butter mixture until just combined. Form into balls using about 1 1/2 T. dough each. Place on greased cookie sheet. Flatten slightly, pressing thumb or a round measuring teaspoon into the center of each ball to create a small bowl shape. Set aside. For cheesecake filling: beat together the cream cheese and sugar. Add egg yolk and vanilla and mix until smooth. Spoon or pipe filling (mounded) into the indents of the cookies. Bake 10-12 minutes, until filling is barely set and the cookies are lightly golden. Cool 5 minutes on the cookie sheet, then remove to cooling racks to cool completely. Spoon about 1 T. cherry pie filling onto cooled cookies just before serving.
No comments:
Post a Comment