My Mother often made Cherry Wink Cookies when I was a small child so they have been a family favorite for many years. They are not difficult to make and don’t take any hard-to-find or unusual ingredients.
[Printable recipe follows at end of posting]
Cherry Winks
Ingredients:
3/4 cup shortening or butter, softened at room temperature
1 cup white sugar
2 eggs, unbeaten, room temperature
4 tbsp milk, room temperature
1 tsp vanilla
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 cup chopped dates
3/4 cup chopped pecans
apx. 2 1/2 – 3 cups cornflakes
apx. 15 maraschino cherries, blotted dry in paper towel, and cut into quarters
Method:
Preheat oven to 375F.
In bowl of stand mixer, cream shortening or butter. Add sugar and cream until light and fluffy. Add eggs, one at a time, and beat well after each addition. Beat in milk and vanilla.
In separate bowl, combine flour, baking powder, soda, and salt. Whisk together to blend. Mix in the dates and pecans. Add to creamed mixture and stir until well combined.
Crush cornflakes crumbs by placing in a sealed ziplock bag and crushing with a rolling pin.
Transfer crumbs to shallow bowl. Shape dough into small balls. Roll each cookie ball in the crumbs to coat. Place on parchment-lined baking sheets. Top each cookie with piece of cherry.
Bake for 10-12 minutes. Do not overbake. Let cool on cookie sheet for 2 minutes then transfer to wire rack to finish cooling.
Makes approximately 4 dozen cookies.
These cookies go especially well with a glass of cold milk!
…and one is never enough!
A box of these cookies makes a wonderful, tasty gift!
What are your memories of cherry winks?
Cherry Winks
Ingredients
- ¾ cup shortening or butter, softened at room temperature
- 1 cup white sugar
- 2 eggs, unbeaten (room temperature)
- 4 tbsp milk, room temperature
- 1 tsp vanilla
- 2¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp soda
- ½ tsp salt
- 1 cup chopped dates
- ¾ cup chopped pecans
- apx. 2½ - 3 cups cornflakes
- apx. 15 maraschino cherries, blotted dry in paper towel, and cut into quarters
Instructions
- Position oven rack in center of oven and preheat oven to 375°F.
- In bowl of stand mixer, cream shortening or butter. Add sugar and cream until light and fluffy. Add eggs, one at a time, and beat well after each addition. Beat in milk and vanilla.
- In separate bowl, combine flour, baking powder, soda, and salt. Whisk together to blend. Mix in the dates and pecans. Add to creamed mixture and stir until well combined.
- Crush cornflake crumbs by placing in a sealed ziplock bag and crushing with a rolling pin.
- Transfer crumbs to shallow bowl. Shape dough into small balls. Roll each cookie ball in the crumbs to coat. Place on parchment-lined baking sheets. Top each cookie with piece of cherry.
- Bake for 10-12 minutes. Do not overbake. Let cool on cookie sheet for 2 minutes then transfer to wire rack to finish cooling.
Recipe Notes
Yield: Apx. 4 dozen cookies.
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