Cherry Cheesecake Meltaway Cookies
Prep Time
Cooking Mode
¾ cup unsalted butter, at room temperature
¼ cup cream cheese, at room temperature
1 tsp pure vanilla extract
1 ¾ cups graham cracker crumbs
¾ cup corn starch
¾ cup icing sugar
½ cup all-purpose flour
¼ tsp sea salt
32 red glacé cherries
¾ cup unsalted butter, at room temperature
¼ cup cream cheese, at room temperature
1 tsp pure vanilla extract
1 ¾ cups graham cracker crumbs
¾ cup corn starch
¾ cup icing sugar
½ cup all-purpose flour
¼ tsp sea salt
32 red glacé cherries
Directions
1Position rack in centre of oven, then preheat to 175°C (350°F). Line 2 baking sheets with parchment.
2Beat butter with cream cheese and vanilla extract in a medium bowl, using an electric mixer on low, until fluffy. Beat in graham crumbs, corn starch, icing sugar, flour and salt until coarse crumbs form. Use your hands to press and gather dough until it comes together. (If dough is sticky, refrigerate until just firm enough to roll, about 10 mins.)
3Roll cookies into 1 in. (2.5 cm) balls and arrange 1 in. (2.5 cm) apart on prepared sheets. Make an indent, using your index finger, in centre of each ball, then place a glacé cherry into each well. (It’s okay if cookies crack slightly.)
4Bake until cookies are just turning golden around the bottom edges, about 15 mins. Transfer cookies to a rack to cool completely. Repeat with remaining dough. Sift more icing sugar over cookies before serving, if desired.
Tips
1
Keep these cheesecake truffles refrigerated for up to 1 week or frozen for up to 6 months.
Disclaimer
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Personal Note
Personal Note
