Cherry Winks

Crushed wheat cereal coats these cherry-centered morsels. Bake them up to three months ahead and they will be ready for Christmas entertaining.



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Servings: 36
Yield: about 36 cookies
Prep Time: 30 mins
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Ingredients
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    1/2  cup 
    sugar
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    1/3  cup 
    shortening
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    1/2  teaspoon 
    baking powder
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    1/4  teaspoon 
    salt
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    1   
    egg
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    1   tablespoon 
    milk
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    1   teaspoon 
    vanilla
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    1   cup 
    all-purpose flour
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    1/2  cup 
    chopped raisins
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    1/2  cup 
    chopped walnuts
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    1   teaspoon 
    finely shredded lemon peel
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    2   cups 
    wheat flakes cereal, crushed
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    18   
    candied cherries, halved

Directions
1.
Preheat oven to 400 degrees F. In a large mixing bowl, beat sugar, shortening, baking powder, and salt with an electric mixer on medium to high speed for 30 seconds. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in raisins, walnuts, and lemon peel.
2.
Drop teaspoonfuls of dough into crushed wheat flakes. Toss lightly to coat dough with flakes. Place dough mounds 2 inches apart on an ungreased cookie sheet. Top each mound with a candied cherry half.
3.
Bake for 7 to 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool. Makes about 36 cookies.
Make Ahead Tip
  • Prepare and bake cookies as directed; cool. Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw frozen cookies, covered, at room temperature.
Nutrition information
Per Serving: cal. (kcal) 77, Fat, total (g) 3, chol. (mg) 6, sat. fat (g) 1, carb. (g) 12, pro. (g) 1, vit. A (IU) 49, vit. C (mg) 1, sodium (mg) 34, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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