On a recent trip to Pennsylvania, I bought many packages of graham crackers for a great price at an Amish store. I didn’t want them to go stale, so I brainstormed ways to use them. This cookie recipe is one of the ways I used them, and I’m so glad I did! These cookies are delicious, especially with my homemade jelly in the center.
1 cup (2 sticks) salted butter, softened
8 ounces cream cheese
3 tsps vanilla
1/2 cup brown sugar
1 cup powdered sugar
1/2 cup sugar
3 cups flour
2 tsps baking powder
1/4 tsp salt
Graham cracker crumbs
Favorite jam or jelly
Cream the butter, cream cheese and sugars together until creamy. Add in vanilla and one egg at a time, until blended.
In another bowl, whisk together the flour, baking powder, and salt together. Slowly spoon the floured mixture into the butter/sugar mixture until all of the flour is incorporated. Using a small cookie scooper, scoop out dough and drop it into a bowl of graham cracker crumbs. Toss the dough to coat in crumbs and then place on a parchment lined cookie sheet. Using your finger, lightly press into the center of the ball to make an indentation that is half-way into the cookie. Be careful not to push too much and make the bottom too thin.
Spoon your favorite jam/jelly into a baggie. Snip off the corner of the baggie and squirt the jelly into the indentations on the cookies.
Bake at 350 for ten minutes. *Warning* the jelly will be HOT! Allow them to cool fully before enjoying.