Those who regularly follow my blog will recall that I made the commitment back in January 2013 to post one cookie recipe a month for the entire year. So, for ease of retrieval, I thought I would do a year-end round-up of all 12 cookies.
In January, just in time for Robbie Burns Day, I shared my recipe for Shortbread.
Shortbread
In February, with sweet Valentine’s Day, old-fashioned Sugar Cookies topped the list.
In May, old-fashioned Cherry Winks proved they are still a perennial favorite.
Cherry Wink Cookie
In June, the no-bake Spider Cookies proved they are just as much a favorite today as they were when I was growing up!
Spider Cookies
In July, as we celebrated “Christmas in July”, the Brown Sugar Jam-Filled Cookies brought back memories of the kinds of cookies often found in grandma’s cookie jar.
In September, crisp and light-textured Peanut Butter Cookies made it on to the cookie of the month roster.
Peanut Butter Cookies
In October, the substantial and tasty raisin-filled Plum Puff Cookies heralded the fall season.
Plum Puff Cookies
In November, when the days turned cooler and thoughts turned to the sweet smell of cooking with spices, the old-fashioned icebox Gingersnaps made their debut.
Gingersnaps
In December, these Coconut Cherry Macaroons made a fine addition to trays of sweets and to gift boxes.
Coconut Cherry Macaroons
I hope you have enjoyed some of my favorite cookie recipes. Do you have a favorite cookie?
Barbara
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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!
Cherry Winks are a cookie jar favorite! Cookies are coated in crushed cornflake crumbs and topped with a cherry. Both showy and tasty!
Course Snack
Keyword cherry winks, cookies,
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
¾cupshortening or butter, softened at room temperature
1cupwhite sugar
2eggs, unbeaten (room temperature)
4tbspmilk, room temperature
1tspvanilla
2¼cupsall-purpose flour
1tspbaking powder
½tspsoda
½tspsalt
1cupchopped dates
¾cupchopped 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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Cherry Winks
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