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Recipes
Shopping list
Ingredients
- 1 ½ cups unsalted butter
- Nonstick aluminum foil
- 1 cup sugar
- 1 ½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 3 cups flour
- 3 large eggs (or ¾ cup egg substitute)
- 1 cup graham cracker crumbs
- 1 ½ cups cherry pie filling
Steps
- Soften butter by cutting into small pieces and placing in medium bowl. Preheat oven to 350°F. Line baking sheets with foil. Add sugar to butter; beat with electric mixer on MEDIUM 2–3 minutes until light and fluffy. Beat in vanilla and salt on LOW; gradually add flour until blended.
- Place eggs in shallow dish and beat until frothy. Place cracker crumbs in second shallow dish. Roll dough into 24 (1-inch) balls; coat with egg, roll in crumbs, and place on baking sheet (wash hands). Press indentation in center of each ball with thumb or wooden spoon handle. Bake 10 minutes.
- Repeat pressing indentation in center of each cookie; bake 8–10 more minutes until golden. Let stand 15 minutes to cool. Spoon about 1 tablespoon cherry pie filling into center of each cookie. Serve.
Amount per 1⁄24 recipe serving: Calories 240, Total Fat 13g, Sat Fat 7g, Chol 55mg, Sodium 55mg, Total Carb 28g, Fiber 1g, Sugars 13g, Protein 3g, Calc 2%, Iron 6%