Cherry Gingerbread Cookies

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  • 1 (15 oz.) pkg. gingerbread cake mix
  • 1/2 dried cherries, finely chopped
  • 1 coarse sugar


Prepare cake mix using package directions. Stir in cherries. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Lightly butter bottom of small glass and dip it in sugar. Flatten dough balls with glass, dipping in additional sugar each time. Bake at 350° 12 to 14 minutes or until firm. Remove to wire rack to cool completely. Makes 2 dozen cookies.

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