Cherry Winks
- Elizabeth Kelly
- 3 days ago
- 2 min read
Cherry winks are date, pecan and cherry cookies that have been rolled in crushed flaked corn cereal and topped with maraschino cherry slices. The recipe was one that I inherited from my grandmother that I had a bit of an adventure the first time I made them.
The instructions said to shape into balls and roll in crushed corn flakes, but the corn flakes were not in the ingredient's list and I totally missed them. Because I didn't have any I tried just not using any at all but they were not that good, soft and a bit grainy. I tried rolling them in coconut but the coconut burnt before the cookies cooked.
When I made them the second time I had to guess the amount corn flake crumbs would be needed. I tried 1 cup crushed, 3-4 cups whole, but that was way too much. Did I make them again? Yes, one more time, and used 1/2 a cup of crushed corn flakes and, you guessed it, not enough. The corn flakes did add a very nice crunch that was a perfect compliment to the soft cookie.
You will need 3/4 cup of crushed corn flakes. Sound's like a nice compromise. I could not make them again, As much as I liked them, that would have been a total of 240 cookies all tasting the same.
I played detective with the unspecified “top with a piece of cherry” instruction. How many cherries would I need to decorate each of the balls. The recipe says it makes 5 dozen so somewhere in the range of 10 to 30 whole cherries. Add half a cherry and you need 30. Cut in 6ths and you need 10. It’s up to you. I did sixths and it worked for me, but I was also running out of cherries. I think I was well into my second jar by then.
They are not the most glamorous of cookie, but there was a novelty to making them that I enjoyed. They would be great on a mixed cookie plate for a get together or potluck. The red pops, giving them a decorative look.
I hope you enjoy. Let me know in the comments if you make them,
1
Serving Suggestions
Enjoy as it, with coffee, tea, or milk; as a small dessert, in your lunchbox, however you like cookies.
2
Substitutions
Use any type of milk. Substitute raisins for the dates and walnuts in place of the pecans. Also, indent the cookie before baking, bake about 5 minutes, then remove the pan and add about 1/4 tsp jam on the top of the cookies.
3
Storage
Store in an air tight container up to 5 days
4
Freezer
Freeze individually on the baking sheet then transfer to a resealable freezer bag or freezer safe container with a tight fitting lid. Store in the freezer up to 3 months.
Notes
1
Preheat oven to 375˚. Line baking sheets with parchment paper.
2
Cream shortening and sugar until smooth and creamy, about 6 minutes on speed 4 on the stand mixer. Add eggs, milk, and vanilla, and beat until smooth, 30 seconds on speed 6 on the stand mixer. Sift salt, baking soda, baking powder, and flour together. Add to mixer bowl and stir well, about 1 minute on stir speed on the stand mixer. Add pecans, dates and cherries and mix until evenly distributed
3
Shape into balls and roll in crush corn flakes, gently patting the corn flake crumbs into the dough. Place on a parchment line baking sheet. Lightly press a half or a 1/4 cherry piece into the top of the cookie.
4
Bake 10 - 12 minutes, until the cookies have puffed up slightly and are golden brown. Cool 5 minutes on the pan, then transfer the cookies to a wire rack to cook to room temperature.
Instructions
3/4 c Shortening
1 c Sugar
2 Eggs
2 tbsp Milk
1 tsp Vanilla
2 1/2 c Flour
1/2 tsp Baking soda
1 tsp Baking powder
1/2 tsp Salt
1 Chopped pecans
2 c Chopped dates
1/3 c Chopped maraschino cherries
3/4 c crushed Cornflakes
10 - 30 Additional maraschino cherries
Cherry Winks
Elizabeth
Cherry Winks
Prep Time
30 min
Cooking Time
n/a
Rest Time
n/a
Total Time
1 hr 20 min
Comments