Cherry Cornflake Cookies Recipes

CHERRY-CORNFLAKE COOKIES

Steps:

• Mix together flour, baking powder and salt and set aside.
• In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla, then add flour mixture. Combine well. Add nuts, raisins and chopped cherries.
• Shape dough into balls using level tablespoon as measure. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter.
• Bake at 375 degrees F (190 degrees C) for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.

GLACE CHERRY CORN FLAKE COOKIES

Steps:

• Pre-heat oven to 190°C/ 375°F/ Gas Mark 5.
• Grease two baking sheets.
• Cream the butter and sugar together, until pale and fluffy, and then beat in the egg yolk.
• Add the vanilla and stir in the flour to make smooth dough and divide into 24 portions.
• Form each piece into a ball and roll in crushed cornflakes.
• Press half a glacé cherry in the centre of each biscuit (if using).
• Place the balls on the baking sheets and bake for 15-20 minutes.
• Cool on the baking sheets for a few moments before lifting on to a wire rack.

CHERRY WINKS

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.

CHERRY CRUNCH COOKIES

Steps:

• 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., Shape dough into 1-in. balls; roll in cornflakes. Place 2 in. apart on ungreased baking sheets; press a cherry half into center of each. , Bake at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool.

CHERRY WINKS COOKIES

Steps:

• Preheat oven to 375 deg F.
• Combine shortening and sugar, cream.
• Add eggs, milk, and vanilla extract.
• Sift together dry ingredients, and slowly blend in.
• Mix well.
• Add nuts, cherries or raisins and mix well.
• Shape into balls using a level teaspoon of dough for each cookie.
• Roll ball in crushed cornflakes.
• Place on greased cookie sheet.
• Top with ½ cherry and press the cherry down a bit.
• Bake at 375 deg F for 10 to 12 minutes until golden brown.