Preheat oven to 350 degrees.
Love cheesecake but don't want to go through all the work of making one from scratch? Us too. That's how our Cherry Cheesecake Cookies came into existence.
Servings and Ingredients
|1 ½ c.||Hy-Vee all-purpose flour|
|1 tsp.||Hy-Vee baking powder|
|1 tsp.||Hy-Vee salt|
|1||(8-oz.) pkg. Hy-Vee plain cream cheese, softened|
|1 c.||Hy-Vee unsalted butter, softened|
|¾ c.||Hy-Vee granulated sugar|
|1||Hy-Vee large egg|
|1 tsp.||Hy-Vee vanilla extract|
|¼ c.||Hy-Vee graham cracker crumbs|
|1||(21-oz.) can Hy-Vee cherry pie filling|
|½ c.||Hy-Vee powdered sugar|
|2 tsp.||Hy-Vee 2% reduced-fat milk|
Things To Grab
- Medium bowl
- Large bowl
- Electric mixer
- Cookie sheets
- Wire cooling rack
- Small bowl
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat together cream cheese, butter, and sugar until light and fluffy occasionally scraping down sides of the bowl. Beat in egg and vanilla. Gradually beat in flour. Cover and chill dough 2 to 4 hours or until firm.
Roll dough into 1-1/2-inch balls and place on ungreased cookie sheets. Make a small indentation in the dough with your thumb and fill with cherry pie filling. Sprinkle with graham cracker crumbs. Bake 12 to 15 minutes or until cookies begin to brown around edges. Remove cookies to wire cooling rack, cool completely.
In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle over cooled cookies.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrates: 22g
- Protein: 2g
From the weekly ad of December 18, 2019