Cherry Blink Cookies

Doesn’t your mouth just water, looking at these cookies? Writing this recipe for Cherry Blink cookies down makes me want to make more right this very second.

I just learned how to make this particular recipe when my Aunt Kathy flew to Texas for my birthday this week…

It was an amazing surprise!

This recipe was one of the highlights of my Aunts trip for me. She showed me how to make these amazing sweet, cakey, chewy treats – they are called Cherry Blinks.

Thanks to my Aunt Kathy for the cookie tutorial, and for making my birthday this year one of the happiest and most memorable I’ve ever had! Love you Aunt Kathy!


* 4 cups Wheaties ® cereal
* 1 cup sugar
* 2/3 cup shortening
* 2 tablespoons plus, 3 teaspoons milk
* 2 teaspoon vanilla
* 2 egg
* 2 cup Gold Medal ® all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup raisins
* 1 cup chopped nuts
* About 36 candied or maraschino cherries (they come in green & red!)

(Aunt Kathy mixing the dough)


Heat oven to 375 ºF. 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 raisins and nuts.
2. Drop dough by heaping teaspoonfuls 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 8 to 10 minutes, or just until set. Immediately remove from cookie sheet to wire rack.
(Cookie batter ready for cereal encrusting.
Baby in background plans how to steal cookies)
(The batter is drippy so my Aunt recommends just putting a glob of it on
your crushed cereal, and then using a fork to cover it)
(Cookies going from hot cookie sheet to
cooling rack…and then into mouths!!)

* You can make the dough ahead! The 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 makes 3 dozen.

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