CHERRY BLINKS

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40 min Prep
40 min Total
Pie Iconb
36 Servings

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In just one holiday cheery blink, these cookies can disappear. Double the recipe for the hungry holidays.


Ingredient List
  • Small check mark in a circle icon1 3/4 cups Wheaties™ cereal
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon1/3 cup shortening
  • Small check mark in a circle icon1 tablespoon plus 1 1/2 teaspoons milk
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1 egg
  • Small check mark in a circle icon1 cup Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1/2 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon baking soda
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/2 cup raisins
  • Small check mark in a circle icon1/2 cup chopped nuts
  • Small check mark in a circle icon About 36 candied or maraschino cherries
Preparation
  1. Heat oven to 375°F. Crush cereal; set aside. In large bowl, mix sugar, shortening, milk, vanilla and egg. Stir in flour, baking powder, baking soda and salt. Stir in raisins and nuts.
  2. Drop dough by teaspoonfuls into crushed cereal; roll gently until completely coated. Place cookies about 2 inches apart on ungreased cookie sheet. Press cherry into each cookie.
  3. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack.
Tips
  • Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.