These are based on a Betty Crocker recipe that dates to the 1960s or earlier.
Servings: 30 - 36 cookies
- 5 1/3 tablespoons (1/3 cup) unsalted butter, at room temperature
- 1/2 cup sugar
- 1 large egg
- 1 1/2 tablespoons low-fat milk
- 1/4 teaspoon almond extract
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup maraschino cherries, rinsed and drained, then dried thoroughly with paper towels and chopped, plus 36 maraschino cherries, drained and dried, for decoration
- 1/2 cup pecan pieces, toasted (see NOTE)
- 1 1/2 cups cornflakes
Preheat the oven to 350 degrees. Line 2 baking sheets with silicone liners or parchment paper.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy. Add the egg and beat to incorporate, then add the milk and the almond extract and combine.
Combine the flour, baking powder, baking soda and salt on a piece of wax paper or parchment paper.
Reduce the mixer speed to low; gradually add the flour mixture, stopping to scrape down the sides of the bowl as needed. Add the chopped cherries and pecan pieces; stir until just combined.
Place the cornflakes in a wide, shallow bowl. Drop generous teaspoonfuls of the dough into the cornflakes and roll gently until coated. Arrange on the baking sheets, spacing them about 2 inches apart. Top each one with a whole maraschino cherry. Bake one sheet at a time for 12 to 15 minutes or until lightly golden brown.
Transfer the cookies to a wire rack to cool. Repeat to use all of the dough.
NOTE: Toast pecans in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.
From Michelle Poteaux, co-owner and pastry chef of Bastille in Alexandria.
Tested by Lucy Shackelford .
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