Cherry Dot Cookies
Cherry Dot Cookies use 650 ml (2 1/2 cups) Kellogg's Corn Flakes cereal*, nuts, dates, and cherries. Mix dry and wet ingredients, shape dough, coat in crushed cereal. Top each cookie with a maraschino cherry. Bake at 180°C (350°F) for 10 minutes. Check labels for allergens. Results may vary with non-Kellogg's products.
- Kellogg's Corn Flakes cereal* is a key ingredient.
- Nuts, dates, chopped and maraschino cherries add flavor.
- Prepare by mixing, shaping, and baking dough balls.
- Crushed cereal coating and cherry quarters give texture and presentation.
- Allergen awareness and product variation are emphasized.
Ingredients
- 650 ml or 2 1/2 cups
Kellogg's Corn Flakes* cereal
- 550 ml or 2 cup 2 tbsall-purpose flour
- 10 ml or 2 tspbaking powder
- 2 ml or 1/2 tspsalt
- 175 ml or 3/4 cupmargarine or butter,
- 250 ml or 1 cupgranulated sugar
- 2 or -eggs
- 30 ml or 2 tbsskim milk
- 5 ml or 1 tspvanilla extract
- 250 ml or 1 cupchopped nuts
- 250 ml or 1 cupfinely chopped pitted dates
- 75 ml or 1/3 cupfinely chopped maraschino cherries
- 15 or -maraschino cherries,
- -vegetable cooking spray
Directions
1. Combine 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. Mix well. Stir in nuts, dates and chopped cherries. 3. Shape level 15 ml (1 tbsp) measures of dough into balls. Roll in crushed cereal. Place on baking sheets coated with cooking spray. Top each cookie with a cherry quarter. 4. Bake at 180°C (350°F) about 10 minutes or until lightly browned. Cool on wire racks. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
