Cookies

Cherry Dot Cookies

  • 2 1/4 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 3/4 cup Margarine, softened
  • 1 cup Sugar
  • 2 Eggs
  • 2 tablespoons Fat-free milk
  • 1 teaspoon Vanilla
  • 1 cup Chopped nuts
  • 1 cup Finely chopped pitted dates
  • 1/3 cup Finely chopped maraschino cherries
  • 2 2/3 cups Kellogg's CORN FLAKES
  • 15 Maraschino cherries, cut to quarters

    • 1. In mixing bowl, stir together flour,baking powder and salt. Set aside.

    2. In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture. Mix well. Stir in nuts, dates and the 1/3 cup cherries.

    3. Shape dough into one inch size balls. Crush KELLOGG'S CORN FLAKES cereal to approx 1 1/3 cups. Roll dough in crushed cereal. Place on baking sheets coatedwith cooking spray. Top each cookie with cherry quarter.

    4. Bake at 350º F for 10 minutes or until lightly browned.

    Yield: about 5 dozen cookies Serving Size: 2 cookies (44 grams) Calories 160, Calories from Fat 60, Total Fat 7g (11%), Saturated Fat 1g (6%), Cholesterol 10mg (4%), Sodium 130mg (6%), Total Carbohydrates 22g (8%), Dietary Fiber 1g (4%), Sugars 12g, Protein 2g, Vitamin A 8%, VitaminC 4%, Calcium 0%, Iron 8%

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

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