Rating: 5 stars
2 Ratings
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  • 2 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
bake:
7 mins
total:
37 mins
Servings:
36
Yield:
about 36 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • Bake for 7 to 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

Tips

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 Facts

77 calories; fat 3g; cholesterol 6mg; saturated fat 1g; carbohydrates 12g; protein 1g; vitamin a 48.6IU; vitamin c 0.6mg; sodium 34mg; calcium 10.1mg; iron 0.7mg.
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