1 pkg. white cake mix
2 eggs, beaten
2 tbsp. maraschino cherry juice
3 tbsp. water
1/2 c. drained, chopped maraschino cherries
1/2 c. chopped nuts

Mix all together and spread in a greased and floured pan (10 1/2 x 15 1/2 inch jelly roll pan. Bake at 325 degrees 25 to 30 minutes until done. When cool, frost with powdered sugar, butter, milk and some cherry juice. These cookies are better if made a day ahead and will freeze. Very well.