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Cherry Crunch Cookies

Cherry Crunch Cookies
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.
33 ServingsPrep: 20 min. + chilling Bake: 15 min./batch

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
© Taste of Home 2013

2 of 2

Cherry Crunch Cookies (continued)

Directions (continued)

  • wire racks to cool. Yield: 5-1/2 dozen.
Nutrition 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.
© Taste of Home 2013