WBGL Cookie Sheet Winner #4

CHERRY CHEESECAKE COOKIES from Dan Brinkman of Mattoon 16 oz Philly Cream Cheese 1/2 cup Sugar 3 TBSP Lemon Juice 2 tsp Vanilla 2 Egg Cookie Recipe 1.5 cups of Butter, softened 2 cups of Sugar 4 Eggs 1 tsp Vanilla 5 cups of Flour 2 tsp Baking Powder 1 Can of Cherry Pie Filling Instructions: Make the Cheese Cake recipe by softening the cream cheese, then mixing in by hand the eggs, lemon juice, and vanilla. Once all ingredients have been mixed by hand for about 1 minute, use an electric mixer to finish mixing. Once all items are thoroughly mixed, add the sugar and mix for another 1 minute. Set Aside. Make the sugar cookie recipe by mixing together the butter and the sugar until smooth. Then beat in the eggs and vanilla. Add 1 tsp of baking powder to 1 cup of flour and add to the mixture. Repeat. Mix in the other 3 cups of flour. Preheat oven to 350F. Spoon out the sugar cookie mix and roll into a ball just a little smaller than a golf ball. Place on a greased cookie sheet. Using your thumb, make an indentation in the middle of the cookie ball. Fill the hole with the cream cheese mixture. Place 1 cherry from the Cherry Pie Filling on top of the cream cheese and sprinkle the top with sugar. Repeat until the cookie sheet is full. Bake at 350F for 10 - 15 minutes, or until the cookie starts to brown on top. Refrigerate 1 hour before eating. Store refrigerated.