Cream Cheese Cookies
In a medium mixing bowl, mix together with a hand-mixer:
2 8 oz. boxes of cream cheese, softened
¾ cup sugar
2 teaspoons vanilla
Add one egg, mix well. Add a second egg (2 eggs total) and mix well again.
Place mini baking cups* (1” deep x 1 ½” wide x 3 ½” around) in a mini muffin pan (muffin paper cups may also be placed on a cookie sheet, or regular muffin tray, use 2 paper muffin cups for extra support). Place Nilla Wafer (about 1 box full or 48 total cookies) in the bottom of each muffin paper with the flat side of the Nilla Wafer down. Spoon and slightly smooth about a tablespoon of cream cheese mixture on each cookie (about 3/4th full). Bake in a preheated oven at 350º for 14-15 minutes. After initially cooled, refrigerate. Top with cherry, berry or blueberry pie filling just before serving.
*Empty muffin papers may be lightly sprayed with cooking spray to help prevent cookie from sticking to the edges of the paper.
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