Easy Cherry-Pie White Chocolate Cookies


1⅔ cups (400 mL) all-purpose flour
1/2 tsp (2 mL) yeast
1/4 tsp (1 mL) salt
2/3 cup (150 mL) butter, softened
1/2 cup (125 mL) powdered sugar
1 egg
1/2 tsp (2 mL) vanilla
½ cup (125 mL) E.D.SMITHᴹᴰ Cherry Pie Filling
2 oz (60 g) white or semi-sweet chocolate, chopped and melted


Whisk together flour, yeast and salt.

With electric mixer, beat butter with sugar until light and fluffy; beat in egg and vanilla.

Stir in flour mixture until combined.
Preheat oven to 350°F (180°C).

Line baking sheets with parchment paper.

Roll dough by tablespoons (15 ml) into 1-inch (2.5 cm) balls; place balls 2 inches (5 cm) apart on baking sheets.

Press down on centre of each biscuit to make a depression.
Bake about 12 minutes or until lightly browned.

Press down on the indentations with the handle of a wooden spoon while the biscuits are still warm.

Fill centres evenly with pie filling and bake for about 3 minutes or until filling is slightly glazed.

Cool completely on a wire rack and top with white chocolate.