What You'll Need
Scale
- 2 ½ cups sifted flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup softened unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 2 tablespoons whole milk**
- 1 teaspoon vanilla
- 1 cup chopped almonds or walnuts***
- 1 cup finely chopped pitted dates
- ⅓ cup finely chopped maraschino cherries PLUS 72 whole maraschino cherries, stemmed (16 oz jar has 36 cherries)
- ⅔ cup crushed corn flakes
- 2 ½ cups corn flakes crushed
*Gluten free All-Purpose 1:1 flour can be used.
**Non-dairy milks can be used.
***Nuts can be eliminated entirely.
What You'll Do
- Sift together 2 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda ½ teaspoon kosher salt. Set aside.
- In the bowl of a stand mixer, using a hand blender, or mixing by hand, blend ¾ cup softened unsalted butter, 1 cup granulated sugar and 2 eggs and beat well. Stir in 2 tablespoons whole milk and 1 teaspoon vanilla by hand.
- Add dry ingredients to wet ingredients and mix well.
- Add 1 cup dates, ⅔ cup crushed corn flakes, 1 cup chopped almonds or walnuts and ⅓ cup maraschino finely chopped cherries, finely chopped dates and mix well by hand.
- Shape dough into balls using 1 level tablespoon of dough for each cookie. Roll balls in corn flakes to coat them. Using your thumb, leave a print in the top of the cookie. Top each cookie with 1 whole maraschino cherry and bake 375° about 12 minutes or until brown.
Enjoy!
For information on how to store your cookies, head to Grossy’s Guide to Holiday Cookies.