Cherry Cheesecake Cookies ( America’s Test Kitchen Holiday Cookies 2010 )

 3 1/2 cups all purpose flour  ( 1 3/4 cups of flour )

2 teaspoons baking powder ( 1 teaspoon baking powder)

1 teaspoon salt ( 1/2 tea spoon salt)

2 (8 oz) packages of cream cheese, softened ( 1 package of cream cheese)

13 table spoons of oil ( 6 1/2 table spoons of oil)

1 1/2 cups granulated sugar ( 3/4 cups of sugar)

2 large eggs or 2+6 flax seeds+water ( 1+3 flax + water)

2 teaspoons vanilla extract ( 1 teaspoons of vanilla)

3 (20 oz) cans cherry pie filling, drained of juice or cherry in light syrup or jam

INSTRUCTIONS

1.  In a medium sized bowl, combine flour, baking powder, and salt.  Set aside.

2.  In the bowl of a mixer, beat cream cheese, oil and sugar on medium-high for 2 minutes.  Add eggs and vanilla and mix until just combined.  Reduce mixer speed to low and slowly add flour mixture.  Divide dough in half, cover with plastic wrap and refrigerate until firm, at least 2 hours.

3.  Preheat oven to 350.  Line baking sheets with parchment paper.

4.  Roll dough into 1 1/2 inch balls, can coat  in graham cracker crumbs or ground nuts.  Place 2 inches apart on baking sheet.  Using a rounded spoon, create an indentation in the center of each cookie and place 3 cherries in the center.

5.  Bake until cookies are cracked and set, about 13 minutes.

6.  Cool on sheets for 10 minutes, then transfer cookies to a cooling rack to cool completely.

NOTES: Makes about four dozen.