Cherry Blinks

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

Makes about 3 dozen cookies

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 extract
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

1. Heat oven to 375 degrees F. Crush cereal; set aside. In large bowl, mix sugar, shortening, milk, vanilla extract and egg. Stir in flour, baking powder, baking soda and salt. Stir in raisins and nuts.

2. Drop dough by teaspoonsful into crushed cereal; roll gently until completely coated. Place cookies about 2 inches apart on ungreased cookie sheet. Press cherry into each cookie.

3. Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack.

Nutrition Information: 1 Serving: Calories 70 (Calories from Fat 25); Total Fat 3g (Saturated Fat 1g, Trans Fat ncg); Cholesterol 5mg; Sodium 50mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars ncg); Protein 1g

Percent Daily Value*: Vitamin A 2%; Vitamin C 2%; Calcium 2%; Iron 8%

Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: nc

*Percent Daily Values are based on a 2,000 calorie diet.

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.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved