Cherry Dot Cookies
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) margarine or butter, at room temperature
1 cup sugar
2 eggs
2 tablespoons skim milk
1 teaspoon vanilla
1 cup chopped nuts
1 cup finely chopped pitted dates
1/3 cup maraschino cherries, finely chopped
2 2/3 cups Kellogg’s Corn Flakes cereal, crushed to 1 1/3 cups
15 maraschino cherries, cut into quarters
Recipe Directions
1. Heat oven to 350°. Grease baking sheets.
2. Stir together the flour, baking powder and salt in a medium-size bowl until well blended.
3. Beat together the margarine and sugar on medium speed in large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in milk and vanilla until well blended. Gradually add the flour mixture, beating on low until well blended. Stir in the nuts, dates and chopped cherries.
4. Shape level tablespoons of the dough into balls and roll in the crushed cornflakes. Place the dough balls, spacing about 1 1/2 inches apart, on the prepared baking sheets. Top each cookie with a cherry quarter.
5. Bake in 350° oven for about 12 minutes or until lightly browned. Remove to wire rack to cool.