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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 33 |
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These crispy cookies provide a nice change of pace from the traditional chocolate chip, sugar and peanut butter cookies. The cornflakes give them a tasty coating. Ingredients:
3/4 cup butter, softened |
1 cup sugar |
2 eggs |
2 tablespoons whole milk |
1 teaspoon vanilla extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
1 cup chopped pecans |
1 cup chopped dates |
1/3 cup chopped maraschino cherries |
1-3/4 cups finely crushed cornflakes |
30 to 34 maraschino cherries, halved |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the pecans, dates and chopped cherries. Cover and refrigerate for 30 minutes.
2. Shape dough into 1-in. balls; roll in cornflakes. Place 2 in. apart on ungreased baking sheets; press a cherry half into center of each.
3. Bake at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 5-1/2 dozen.
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