Name: Cherry Crunch Cookies
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 2 eggs; 2 tablespoons whole milk; 1 teaspoon vanilla extract; 2-1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1 cup chopped pecans; 1 cup chopped dates; 1/3 cup chopped maraschino cherries; 1-3/4 cups finely crushed cornflakes; 30 to 34 maraschino cherries, halved

Servings: 4 persons

3/4 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons whole milk
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries
1-3/4 cups finely crushed cornflakes
30 to 34 maraschino cherries, halved

1
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the pecans, dates and chopped cherries. Cover and refrigerate for 30 minutes.
2
Shape dough into 1-in. balls; roll in cornflakes. Place 2 in. apart on ungreased
3
; press a cherry half into center of each.
4
Bake at 350u00b0 for 14-15 minutes or until golden brown. Remove to wire racks to cool.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cherry Crunch Cookies

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