Cherry Blinks

Cherry Blinks

In just one holiday cheery blink, these cookies can disappear. Double the recipe for the hungry holidays.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

 

About 3 dozen cookies

1 3/4
cups Wheaties® cereal
1/2
cup sugar
1/3
cup shortening
1
tablespoon plus 1 1/2 teaspoons milk
1
teaspoon vanilla
1
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
  1. 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.
  2. 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.
  3. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack.
Makes About 3 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
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.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1g,),
  • Cholesterol 5mg;
  • Sodium 50mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.