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Cherry Crunch Cookies Recipe

Cherry Crunch Cookies Recipe photo by Taste of Home

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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.

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Cherry Crunch Cookies Recipe

Prep: 20 min. + chilling Bake: 15 min./batch

Yield: 33 Servings

20 15 35

Ingredients

3/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons whole milk
1 teaspoon vanilla extract
2-1/4 cups 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

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.
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.
Bake at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool. Yield: 5-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 166 calories, 7 g fat (3 g saturated fat), 24 mg cholesterol, 149 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Cherry Crunch Cookies in Country December/January 2002, p49

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Cherry Crunch Cookies

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(1-1) of 1 reviews

Reviewed on Nov. 29, 2009 by FriedaG

These cookies are long-time favorites. I have made them with and without the dates, and I've also substituted other flaky cereals for the cornflakes. Whichever way they are made, they seem to tickle cookie fanciers and even those who aren't so crazy about cookies.