Cherry Blinks Recipes

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CHERRY WINKS



Cherry Winks image

Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.

Provided by Sally

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Yield 30

Number Of Ingredients 14

¾ cup shortening
1 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 ¼ cups sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped pecans
1 cup dates, pitted and chopped
⅓ cup maraschino cherries, chopped
2 ½ cups crushed cornflakes cereal
10 maraschino cherries, quartered

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  • Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
  • Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
  • Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
  • Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.

Nutrition Facts : Calories 164.2 calories, Carbohydrate 21.6 g, Cholesterol 12.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1.6 g, Sodium 98.3 mg, Sugar 10.3 g

CHERRY BLINKS



Cherry Blinks image

In just one holiday cheery blink, these cookies can disappear. Double the recipe for the hungry holidays.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 36

Number Of Ingredients 13

1 3/4 cups Wheaties™ cereal
1/2 cup sugar
1/3 cup shortening
1 tablespoon plus 1 1/2 teaspoons milk
1 teaspoon vanilla
1 egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup raisins
1/2 cup chopped nuts
About 36 candied or maraschino cherries

Steps:

  • Heat oven to 375°F. Crush cereal; set aside. In large bowl, mix sugar, shortening, milk, vanilla and egg. Stir in flour, baking powder, baking soda and salt. Stir in raisins and nuts.
  • Drop dough by teaspoonfuls into crushed cereal; roll gently until completely coated. Place cookies about 2 inches apart on ungreased cookie sheet. Press cherry into each cookie.
  • Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

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CHERRY WINKS RECIPE - PILLSBURY.COM
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2010-09-01 2. Heat oven to 375°F. Spray cookie sheets with cooking spray. Drop dough by rounded teaspoonfuls into cereal; coat thoroughly. Shape into balls. Place 2 inches apart on cookie sheets. Lightly press maraschino cherry …
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5/5 (15)
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Servings 60
Total Time 1 hr 20 mins
  • In large bowl, beat sugar and shortening with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in milk, vanilla and eggs. On low speed, beat in flour, baking powder, baking soda and salt, scraping bowl occasionally, until dough forms. Stir in pecans, dates and 1/3 cup chopped cherries. If necessary, cover with plastic wrap and refrigerate 15 minutes for easier handling.
  • Heat oven to 375°F. Spray cookie sheets with cooking spray. Drop dough by rounded teaspoonfuls into cereal; coat thoroughly. Shape into balls. Place 2 inches apart on cookie sheets. Lightly press maraschino cherry quarter into top of each ball.
  • Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.


CHERRY BLINKS RECIPE
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Cherry Blinks. In just one holiday cheery blink, these cookies can disappear. Double the recipe for the hungry holidays. Do-Ahead: Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes. …
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2002-09-01 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, …
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  • 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.
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  • Bake for 7 to 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool. Makes about 36 cookies.


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2010-12-13 Heat oven to 375ºF. Crush cereal; set aside. In large bowl, mix sugar, shortening, milk, vanilla and egg. Stir in flour, baking powder, baking soda and salt. Stir in raisins and nuts. 2. Drop dough by heaping teaspoonfuls into crushed cereal; roll gently until completely coated. Place cookies about 2 inches apart on ungreased cookie sheet.
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