Cherry Dot Cookies
Ingredients
- 650 ml or 2 1/2 cups Kellogg's Corn Flakes* cereal
- 550 ml or 2 cup 2 tbs all-purpose flour
- 10 ml or 2 tsp baking powder
- 2 ml or 1/2 tsp salt
- 175 ml or 3/4 cup margarine or butter,
- 250 ml or 1 cup granulated sugar
- 2 or - eggs
- 30 ml or 2 tbs skim milk
- 5 ml or 1 tsp vanilla extract
- 250 ml or 1 cup chopped nuts
- 250 ml or 1 cup finely chopped pitted dates
- 75 ml or 1/3 cup finely chopped maraschino cherries
- 15 or - maraschino cherries,
- - vegetable cooking spray
Directions
1. Combine flour, baking powder and salt, set aside.
2. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates and chopped cherries.
3. Shape level 15 ml (1 tbsp) measures of dough into balls. Roll in crushed cereal. Place on baking sheets coated with cooking spray. Top each cookie with a cherry quarter.
4. Bake at 180°C (350°F) about 10 minutes or until lightly browned. Cool on wire racks.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
