1/4CGraham Cracker Crumbsget our homemade recipe for graham crackers
1 20oz.Can of Cherry Pie Fillingdrained
Combine flour, baking powder and salt in a bowl. Set aside.
In the bowl of an electric mixer, cream the cream cheese, butter and sugar until smooth and creamy on medium speed, about 2 minutes. Add tofu and vanilla. Mix until incorporated. Reduce speed to low and add flour mixture. Mix until just combined. Divide dough in half and wrap in plastic wrap. Chill for 2 hours or until firm.
Preheat oven to 350 degrees.
In a food processor, place the graham crackers and pulse until uniform crumbs.
On a silpat or parchment lined baking sheet, working with one half of the dough (keeping the other chilled), using a 1-1/2" scoop, roll balls into graham cracker crumbs. Place directly on the cookie sheet. This is a very soft dough and should be handled as little as possible.
Using a rounded tablespoon, create and indentation in each ball. Place 3 cherries into each indentation. The cookies will spread so place about 2" apart. Bake for 12-14 minutes, rotating the tray halfway through the baking time.
Cool for 10 minutes and if desired, using a round biscuit cutter, cut cookies to make them more uniform in size. Transfer to a wire rack to cool completely.