If you’re looking for a great gift, Tulsa World has published a cookbook with 101 recipes that includes some of the city’s most cherished traditions.
“Tulsa World Cookies” features a variety of delicious, award-winning recipes from newspaper readers and writers, local bakeries and festivals.
The hardcover glossy cookbook is $14.95 with free shipping.To purchase the cookbook, please visit tulsaworldstore.com.
Below is an excerpt of a recipe from the book.
cherry cheesecake cookies
These cookies are like mini cherry cheesecakes, but there’s nothing stopping you from using a different fruit pie filling. Perfect for all cheesecake lovers.
This recipe can be served any time of the year, but it looks gorgeous on a Christmas cookie plate with bright red cherries.
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Don’t skip any steps that require chilling the dough. Be careful not to let the cookies spread too much while baking.
3 1/2 cups all-purpose flour
2 teaspoons baking powder
2 packages (8 ounces) cream cheese, softened
2 1/2 sticks softened butter
2 and 1/2 teaspoons vanilla essence
1 1/2 cups graham cracker flour
2 (20 oz) cans of cherry pie filling
1. Beat cream cheese, butter, and sugar until smooth and creamy, about 2 minutes. In a separate small bowl, combine flour, baking powder, and salt.
2. Add eggs and vanilla to cream cheese mixture and mix until melted. With the mixer on low speed, add the flour mixture a little at a time until just combined. Refrigerate the dough for at least 30-45 minutes to prevent the cookies from spreading too much when baking.
3. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place the graham cracker crumbs in a bowl.
4. Roll the dough into 1.5-inch balls and roll the balls in graham cracker crumbs. Place balls about 2 inches apart on prepared baking sheets. Make a well in the center of each ball with a spoon.
5. Place 2-3 cherries in the hollow. Bake for 12 to 14 minutes until golden brown around the edges. Let cool on the sheet for 5 minutes, then transfer to a wire rack.