In just one holiday cheery blink, these
cookies can disappear. Double the recipe for the hungry holidays.
Cherry Blinks
- 1 3/4 cups Wheaties®
cereal
1/2 cup granulated sugar
1/3 cup vegetable shortening
1 tablespoon plus 1 1/2 teaspoons milk
1 teaspoon vanilla extract
1 large egg
1 cup Gold Medal® all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped nuts
About 36 candied or maraschino cherries
- Heat oven to 375ºF.
- 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.
- 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.
- Bake 10 to 12 minutes
or just until set. Immediately remove from cookie sheet to wire
rack.
Makes 3 dozen cookies.
Do-Ahead Tip:
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.
Nutritional Value: 1 Serving, Calories 70 (Calories
from Fat 25); Total Fat 3g (Saturated Fat 1g; Trans Fat ncg);
Cholesterol 5mg; Sodium 50mg; Total Carbohydrate 10g (Dietary
Fiber 0g; Sugars ncg); Protein 1g
% Daily Value: Vitamin A 2%; Vitamin C 2%; Calcium 2%; Iron 8%,
Exchanges: 1/2 Starch; 1/2 Fat
Carbohydrate Choices: nc
Recipe and photograph provided courtesy of General Mills,
Inc.
