Tasteful Tuesday

These cheesecake cookies are just what they sound like: cheesecake in cookie form. Which means you don't have to worry about all the things you do when you make a real cheesecake. I have only attempted a real cheesecake once and didn't feel it was worth all the stress and heartache....I like the cool-whip ones just as well! Try out these cookies, though, they were good!

Cheesecake Cookies

3 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 (8oz) pkgs cream cheese, softened

2 1/2 sticks butter, softened

1 1/2 cups sugar

2 eggs

2 teaspoons vanilla

1 cup graham cracker crumbs

2 cans cherry pie filling

In bowl, combine flour baking powder and salt. In mixer, beat cream cheese, butter and sugar until creamy. Add eggs and vanilla. Add flour mixture and beat until just combined. Refrigerate until firm, at least 30 min.

Roll dough into 1 1/2 inch balls. Roll in graham cracker crumbs and place on parchment lined baking sheets, 2 inches apart. Using a tablespoon, make an indentation in ball. Place 3 cherries in the dimple. (I found it better to just get the cherries and not much of the filling stuff) Bake in oven heated to 350 for 12-14 min. Cool on the sheet for 5 min, then remove to wire rack and cool completely.

Recipe source: Mels Kitchen Cafe

My Notes:

This makes a ton of cookies! I cut the recipe in half, just to try them out and had plenty to share with my institute class (after I had eaten about 20). These can be used with any kind of pie filling or whatever you would put on a real cheesecake.

Tasteful Tuesday

Considering my last post was all about how we are trying to eat more healthy, today's post obviously does not fit into the picture. But I guess every now and then we all need a really yummy treat. This recipe is for one of my favorite cookies. I started making these in high school and I got the recipe out of the Crazy About Chocolate cookbook. I don't usually put the chocolate frosting on top because they are just as yummy without it. Rolo Cookies

1 cup butter or margarine, softened

1 cup sugar

1 cup brown sugar

2 eggs, beated

2 tsp vanilla

2 1/2 cups flour

3/4 cup cocoa

1 tsp baking soda

1 (9 oz) pakage Rolo candies

1 Tblsp sugar

1 cup vanilla or chocolate candy coating

Cream butter, 1 cup sugar, and brown sugar in mixer until light and fluffy. Add eggs and vanilla and mix well. Mix flour, cocoa, and baking soda together, stir into creamed mixture. Chill dough for 1 hour. Divide dough into 4 portions, then divide into 12 balls each. Press 1 unwrapped rolo into each ball, shaping to enclose completely (make sure the whole candy is covered because they will leak out when cooking if they are completely covered). Roll balls in remaining sugar and place on greased cookie sheet. Bake at 375 for 8-10 min. Cool. If wanted, melt the candy coating and drizzle over cookies. These are great still warm or cooled completely...the carmel inside just tastes gooey or chewy. Hope you enjoy them!