Cookies are gooooood

So it was in the original plan for Josh to go home teaching today and I was assigned cookies. That didn't quite happen due to several reasons, ie Tracen was having some breathing issues and our friends (and Josh's home teaching partner) basement filled up with mud last night, but Josh still wanted cookies. I made some white chocolate cherry cheesecake cookies over conference that were yummy and I was going to make them again, but I didn't have everything I needed. So I made snickerdoodles instead. But I wanted to post the cookie recipe for the cheesecake ones because they were so dang good. I didn't get any pictures before they were all gone, but I got the recipe from good things utah and then changed it to make it better (We think anyway!) but I'll post both because really I'm not that great of a cook and I only changed one minor detail anyway :)

White Chocolate Cherry Cheesecake

1 cup brown sugar
¼ cup white granulated sugar
3 eggs
1 tsp vanilla
½ cup shortening
¼ cup butter or margarine softened
¼ cup white chocolate chips melted
3 cups flour
1 tsp baking soda
½ tsp salt
1 ½ cups white chocolate chips

8 oz package cream cheese softened
¾ cup powdered sugar
1 tsp vanilla
1-2 Tbsp milk

1 can cherry pie filling or in our case your favorite jam--ours was raspberry peach.

Heat oven to 350 degrees.

In large mixing bowl cream together sugars, shortening, margarine, vanilla and eggs. Add in slightly cooled melted white chocolate. Beat at medium speed of electric mixer until well blended. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Stir in white chocolate chips.

Cream together softened cream cheese , powdered sugar and vanilla. Stir in milk until blended.
Drop dough by heaping teaspoons about 2 inches apart onto ungreased cookie sheet. Make an indention with your finger or spoon in top of dough. Drop a teaspoon of cream cheese mixture into each indention. Bake for 10 -12 minutes or until light golden brown. Let cool for 1-2 minutes before removing from cookie sheet. Let cool. Spoon on cherry pie filling or jam. Store in refrigerator.

Makes about 3 dozen

Side notes :) I put the extra cookies in the fridge without the sauce on top and add it when we eat them, they store easier that way. And we liked the jam WAY better than the pie filling. We also tried a few flavors of pie filling and maybe cherry just isn't my favorite flavor.

I had Josh beat the cream cheese mixture for me. If your husband is like mine, make extra, he served himself a bowl of cream cheese/sugar and ate it.

I made my first batch too big, small ones are better. And unless you are really feeding the masses don't double the recipe, it makes a ton. Josh was sure I needed to double it and we ate cookies for days and shared them with everyone.

And if you need more inspiration for lots of yummy cookies, my friend Alisha is doing a weekly cookie project. They all look so dang good. Josh has also put me in charge of making the creamy jalapeno dip on her family blog. I guess that's what I'll do next.