- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 1 h
- Serves
- 32
Ingredients
- ¾ cup
- unsalted butter, at room temperature
- 175 mL
- ¼ cup
- cream cheese, at room temperature
- 60 mL
- 1 tsp
- pure vanilla extract
- 5 mL
- 1 ¾ cups
- graham cracker crumbs
- 425 mL
- ¾ cup
- corn starch
- 175 mL
- ¾ cup
- icing sugar
- 175 mL
- ½ cup
- all-purpose flour
- 125 mL
- ¼ tsp
- sea salt
- 1 mL
- 32
- red glacé cherries
Directions
Step 1
Position rack in centre of oven, then preheat to 175°C (350°F). Line 2 baking sheets with parchment.
Step 2
Beat 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.)
Step 3
Roll 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.)
Step 4
Bake 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.
Tip
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