Cherry Cheesecake Cookies

From Cook's Country | December/January 2010

Why this recipe works:

It was best to chill the dough for these Cherry Cheesecake Cookies for a while before assembling the cookies. This made it easier to roll it into balls. Because of the cream cheese filling, these cookies did not keep as well as many others, so it was best to eat them immediately.

It was best to chill the dough for these Cherry Cheesecake Cookies for a while before assembling the cookies. This made it easier to roll it into balls. Because of the cream cheese filling, these cookies did not keep as well as many others, so it was best to eat them immediately.

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Makes about 4 1/2 dozen cookies

To make graham cracker crumbs, process 8 whole graham crackers in a food processor until finely ground.

Ingredients

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