In the middle of the rush to get ready for the holidays, my friend Rebecca stopped by armed with two shopping bags full of ingredients. As I wrapped presents she worked on these cherry blinks for her colleagues at the private school on Beacon Hill where she teaches.
When I finally stretched out in a chair Cricket climbed into my lap and started purring loudly as if to say, “Stay here for awhile.”
Faster than a wink of an eye, Rebecca handed me a mug of peppermint tea and a plate of warm cherry blinks. She changed things up a bit from the traditional recipe, using pecans and dried dates. Crunchy and sweet with their festive cherries, these would make a delicious addition to any Christmas cookie platter.
1-3/4 cups cereal (Wheaties, Special K, or cornflakes)
1/2 cup sugar
1/3 cup shortening
1 tablespoon plus 1-1/2 teaspoons milk
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dried dates, chopped
1/2 cup chopped pecans
About 36 candied or maraschino cherries (red and green)
Preheat oven to 375 degrees F.
Crush cereal; set aside.
In large bowl, mix sugar, shortening, milk, vanilla and egg. Stir in flour, baking powder, baking soda and salt. Stir in dates and pecans.
Drop dough by teaspoonfuls into crushed cereal; roll gently until completely coated. Place cookies about 2 inches apart on ungreased cookie sheet. Press cherry into each cookie.
Bake 10 to 12 minutes or just until set. Immediately remove from cookie sheet to wire rack.