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<blockquote data-quote="clueless" data-source="post: 783827" data-attributes="member: 15572">Cherry WinksIngredients2 1/4 cups all-purpose flour2 tsp baking powder1/2 tsp salt3/4 cup margarine or butter, softened1 cup sugar2 eggs2 Tbs milk1 tsp vanilla1 cup chopped nuts1 cup finely cut pitted dates1/3 cup finely chopped maraschino cherries2 2/3 cups Kellogg&#039;s Corn Flakes®15 maraschino cherries, cut into quartersDirections1. Stir together flour, baking powder and salt. Set aside.2. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, stirring until thoroughly combined. Stir in nuts, dates and the 1/3 cup chopped cherries.3. Portion dough using level tablespoon. Shape into balls. Roll in KELLOGG&#039;S CORN FLAKES cereal. Place about 2 inches apart on baking sheets coated with cooking spray. Top each cookies with cherry quarter.4. Bake at 375° friend about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.Yield: 5 dozen (60) cookies</blockquote>

[QUOTE="clueless, post: 783827, member: 15572"] Cherry Winks Ingredients 2 1/4 cups all-purpose flour 2 tsp baking powder 1/2 tsp salt 3/4 cup margarine or butter, softened 1 cup sugar 2 eggs 2 Tbs milk 1 tsp vanilla 1 cup chopped nuts 1 cup finely cut pitted dates 1/3 cup finely chopped maraschino cherries 2 2/3 cups Kellogg's Corn Flakes® 15 maraschino cherries, cut into quarters Directions 1. Stir together flour, baking powder and salt. Set aside. 2. In large mixing bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, stirring until thoroughly combined. Stir in nuts, dates and the 1/3 cup chopped cherries. 3. Portion dough using level tablespoon. Shape into balls. Roll in KELLOGG'S CORN FLAKES cereal. Place about 2 inches apart on baking sheets coated with cooking spray. Top each cookies with cherry quarter. 4. Bake at 375° friend about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container. Yield: 5 dozen (60) cookies [/QUOTE]

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