Recipes
Step 1
Line two cookie sheets with silicone baking mats or parchment paper.
Step 2
In a large bowl, beat together the butter, cream cheese and sugar until fluffy and well combined.
Step 3
Beat in egg, scraping down the sides as needed.
Step 4
Stir in vanilla extract until incorporated.
Step 5
In a separate medium bowl, whisk together the flour, cornstarch, baking soda and salt.
Step 6
Stir flour mixture into wet mixture until just incorporated.
Step 7
Cover and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate dough for 8-24 hours.
Step 8
Toward the end of the chilling time, preheat oven to 350°.
Step 9
Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 1/2 tablespoons).
Step 10
Roll each ball in graham cracker crumbs and return to prepared baking sheet.
Step 11
Gently press your thumb into the dough ball to create an indentation.
Step 12
Fill indentations with fruit filling.
Step 13
Bake for 8-10 minutes. You want the edges to be just barely golden brown.
Step 14
Remove from oven and let cool for 5-10 minutes on the cookie sheet. Transfer to wire rack to finish cooling.
Blueberry fruit topping would also be delicious in place of cherry!
I am anxious to make these cookies but after reading the reviews I am confused as to this step do I leave the eggs out or not? And if I and add water how much do I add ? I am waiting for someone to answer my question ASAP before the holidays! Thank you.
Hi Jackie!
In step 2, also add the egg (step 3) and vanilla (step 4)
There is no water in the ingredient list.
Since you wrote your comments three years ago, they must have updated the recipe you found.
Made these with my homemade strawberry jam for the filling, this cookie recipe is perfect, I wouldn’t change a thing, simply delicious, better than shortbread cookies my opinion, the flavor almost reminds me of deep fried ice cream with the graham crumb so good, my new favorite cookies.