Cherry Bull's Eyes

Serves: 2
Total Calories: 947


* See note below.
vegetable shortening
1 3/4 cups corn flakes
1 cup flour
1/2 cup sugar
1/4 cup butter or margarine, at room temperature ( 1/2 stick)
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins or cut-up dates*
1/2 cup walnuts broken or pecan pieces
Maraschino cherries, cut in half (about 15)
You'll Need:
baking sheets
paper towel
waxed paper
measuring cups
rolling pin
small bowl
measuring spoons


* "Here's a cookie for maraschino cherry lovers!" Have Ready: 1. Turn on the oven to 375°.

2. Lightly grease baking sheets with a paper towel dipped in shortening.

3. Place the corn flakes between two sheets of waxed paper. Crush with a rolling pin until they are fine crumbs. Place crumbs in a small bowl.

4. Combine flour, sugar, butter or margarine, egg, milk, vanilla, baking powder, soda and salt in the large mixer bowl. Beat on low speed until well mixed, stoppi ng the mixer and scraping the bowl several times. Add the raisins or dates and nuts and mix well.

5. Drop one level tablespoonful of dough at a time in the crumbs. Roll to coat the dough and place on the baking sheets, about 1 1/2 inches apart. Press a cherry half on top of each cookie.

6. Bake for 12 to 15 minutes or until golden brown. Lift with a pancake turner to a wire rack to cool.

7. Store in an airtight container in a cool place.

* To easily cut dates, dip sharp knife or kitchen scissors in cup of water whenever the blade becomes sticky.

Nutritional Facts:

Serves: 2
Total Calories: 947
Calories from Fat: 395

This Cherry Bull's Eyes recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.

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