Preheat oven to 350˚F and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In the bowl of a mixer, cream together the cream cheese and butter for 30 seconds to blend.
Add the granulated sugar and cream on med-high speed for 3 minutes, until it’s light and fluffy.
Add the eggs and vanilla and blend on med-low speed until the eggs are incorporated.
Scoop out two tablespoons of dough and roll into a ball.
Roll the ball of dough in the graham cracker crumbs and place on the prepared baking sheet.
Repeat with remaining dough.
Using the back of a teaspoon, make a deep indentation on the top of each doughball.
Scoop 1-1 ½ tsp. of fruit spread into the indentation.
Bake for 11 minutes.
Remove from the oven and allow to cool on the baking sheet.
In a microwave-safe bowl or measuring cup, heat the white chocolate and shortening for 30 seconds. Stir and continue to heat in 30 second increments until smooth.
Preheat oven to 350˚F and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt; set aside.
In the bowl of a mixer, cream together the cream cheese and butter for 30 seconds to blend.
Add the granulated sugar and cream on med-high speed for 3 minutes, until it’s light and fluffy.
Add the eggs and vanilla and blend on med-low speed until the eggs are incorporated.
Scoop out two tablespoons of dough and roll into a ball.
Roll the ball of dough in the graham cracker crumbs and place on the prepared baking sheet.
Repeat with remaining dough.
Using the back of a teaspoon, make a deep indentation on the top of each doughball.
Scoop 1-1 ½ tsp. of fruit spread into the indentation.
Bake for 11 minutes.
Remove from the oven and allow to cool on the baking sheet.
In a microwave-safe bowl or measuring cup, heat the white chocolate and shortening for 30 seconds. Stir and continue to heat in 30 second increments until smooth.
