This delicious recipe was given to me by my mother-in-law. I consider myself lucky to get amazing recipes passed down to me from both sides of the family! Matt considers himself pretty lucky, too. Typically we make it for a Christmas cookie. However sometimes life gets too busy and you buy enough for two batches, but only have enough time to make one. Then the second batch magically turns into a Valentine's Day cookie! With the red cherries and pretty pink insides, they definitely work for either holiday!
2 1/4c. flour
2t. baking powder
3/4c. butter, softened
4 2/3c. crushed cornflakes, divided
1c. chopped nuts (or an extra cup of cornflakes if you are going nut free)*
1/3c. finely chopped maraschino cherries
15 whole maraschino cherries, cut into quarters
1. Preheat oven to 350F.
2. In a large mixing bowl, beat butter and sugar until fluffy. Add eggs and beat well.
3. Stir in milk and vanilla.
4. Mix flour, baking powder, and salt. Stir flour mixture and 2 2/3c. cornflakes into butter mixture. Mix well.
5. Stir in nuts* and chopped cherries.
6. Shape by teaspoonfuls into balls.
7. Roll balls in remaining 2c. cornflakes. Place on greased cookie sheets and top each cookie with a quartered cherry.
8. Bake 12-14 minutes or until lightly browned.
*If you are going nut free like I did, it basically equates to a box of crushed cornflakes.