2/3 Cups Graham cracker crumbs
2 Tablespoons butter melted
1 8 ounce pkg. cream cheese, softened
1 Teaspoon vanilla
1/3 Cup sugar
24 Cherries from cherry pie filling
Pre-heat oven to 375 degrees. Grease two 1 3/4 inch small cup cake pans. Combine graham cracker crumbs with butter: press a rounded teaspoon full of crumbs in each cupcake pan. Beat cream cheese, vanilla, egg and sugar until well blended. Fill each cupcake pan. Bake 10 minutes. Chill thoroughly. When ready to serve, run a thin knife around edge of each cookie and lift out of pan. Top with a pie cherry. Makes 24. Refrigerate in airtight covered container up to 1 week or omit cherry , wrap well, and freeze up to 3 months. To serve, just thaw and top with cherry.
These are self trimming cookies that are moist and chewy. We make dozens and freeze them before the holidays. They can then be taken out of the freezer as needed. Fresh homemade cookies are minutes away! This recipe came from a high school classmate, Sherry!