Ever since I was a little kid, February has meant cherries. Maybe it’s because cherries are Valentine’s Day red. Maybe it’s from elementary school President’s Day celebrations. Maybe it’s just because I was a weird little kid and made strange connections.
I absolutely love cherries and cherry pie filling. I rarely eat cheesecake, but when I do, I really get it for the cherry topping. In fact, when I graduated from high school, my friends gave me cans of pie filling as a graduation present. And, yes, I have been known to eat pie filling directly out of cans with a spoon.
So, you can imagine my excitement when found this recipe on Pinterest. (Is there anywhere else to find recipes anymore?)
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt (I omitted this.)
- 2 8 oz packages Neufchatel cream cheese
- 2 1/2 sticks butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- About 6 full-sized graham cracker sheets, crushed
- 2 20 oz cans cherry pie filling (I only used 1 1/4 cans on the cookies.)
- In one bowl, mix the dry ingredients (flower, baking powder, and optional salt).
- In another bowl, mix the Neufchatel, butter, and sugar until creamy.
- Add eggs and vanilla and mix together. Mix in the dry ingredients until incorporated.
- Refrigerate dough for 30 minutes or until firm. Preheat oven to 350 degrees.
- Roll a tablespoon of dough in graham cracker crumbs.
- Place balls 2 inches apart on prepared baking sheets. Push the bottom of the teaspoon into the middle of each ball of dough. Drop 2 cherries into each indentation.
- Bake for 13-15 minutes or until cookies are golden brown.
These cookies are much better completely cooled than hot out of the oven. I know, I know– that’s a weird thing to say about cookies, but it’s true. It’ll be hard, but wait until they’re cooled, and then eat until your heart’s content!