Courtesy of Sharon Mertens
BAKE AT 375 FOR 12 MINUTES
5 CUPS OF CORN FLAKES
2 1/4 CUPS FLOUR
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1/2 TEASPOON SALT
3/4 CUPS BUTTER
1 CUP SUGAR (GRANULATED)
2 EGGS
1 TEASPOON VANILLA
1 CUP CHOPPED NUTS (OPTIONAL)
1 CUP CHOPPED DATES (OR ADD AN EXTRA 1/2 CUP IF YOU LIKE THEM)
1/2 CUP OF CHOPPED MARASCHINO CHERRIES (OR THE CHRISTMAS FRUITCAKE CHERRIES)
15 CHERRIES CUT IN 1/4’S
DIRECTIONS
MEASURE CORN FLAKES AND CRUSH INTO COARSE CRUMBS. I USE A ROLLING PIN
AND PUT THE CEREAL IN A GALLON ZIPLOCK BAG SET ASIDE
MEASURE BUTTER AND SUGAR INTO LARGE MIXING BOWL. BEAT WELL.
ADD EGGS AND VANILLA, BEAT WELL.
ADD DRY INGREDIENTS, MIX UNTIL COMBINED. STIR IN NUTS, DATES AND I/2 CUP CHERRIES
MAKE TABLESPOON SIZE DOUGH BALLS AND ROLL THEM IN CORN FLAKES TOP WITH CHERRY
QUARTERS
BAKE ON GREASED COOKIES SHEETS AT 375 DEGREES FOR 12 MINUTES. MAKES 5 DOZEN 2″ COOKIES
(IF YOU NEED MORE COOKIES OR LIKE THEM SMALLER, JUST CUT MORE CHERRIES FOR TOPPING.
THUMBPRINT COOKIES these are also in Better Homes and Gardens NEW Cookbook circa 1967 (my copy)
with slightly different amounts of flour and butter, and directions for thumbprinting.
PREHEAT OVEN TO 350
PREPARE 1 1/4 CUP FINELY CHOPPED NUTS (WE PREFER PECANS-BUT WALNUTS ARE FINE IF YOU CAN EAT THEM)
MIX TOGETHER 1 CUP BUTTER (OR 1/2 CUP SHORTNING AND 1/2 CUP BUTTER-MOM’S RECIPE)
1 TEASPOON VANILLA, 1/2 CUP BROWN SUGAR, AND 2 EGG YOLKS. (SAVE THE WHITES FOR LATER)
THEN ADD 1/2 TEASPOON SALT AND 2 CUPS FLOUR. (NO LEAVENING AGENTS REQUIRED!)
ROLL DOUGH INTO BALLS THE SIZE OF WALNUTS. BEAT 2 EGG WHITES SLIGHTLY. DIP THE BALLS IN THE EGG
WHITES-ROLL IN CRUSHED NUTS AND PLACE ON A GREASED COOKIE SHEET. BAKE 5 MINUTES AT 350 DEGREES
REMOVE FROM OVEN AND PRESS A THUMBPRINT IN EACH COOKIE, RETURN TO OVEN FOR 8-9 MINUTES MORE
FILL THE INDENT WITH CANDIED FRUIT, JAM, FROSTING, OR HALF NUTS