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Famous 1950s Cherry Winks

Recipes for Cherry Wink cookies can be found in many old cookbooks, but Ruth Derousseau is credited with creating the recipe and winning the Junior Pillsbury Bake-off contest in 1950. I have several alternative versions. One recipe is nut-free and another one calls for less flour. Perhaps your old, family cookbooks contain a recipe for Cherry Winks that someone remembers making or at least eating. These cookies can be frozen for at least a month, and they add a festive touch to your dessert table.

Cherry Winks should be savoured with a cup of tea while reading a good book. Chewing every bite slowly allows me to enjoy the crisp cornflake coating, the cake-like texture, the crunch of nuts, and the sweetness of the dates and cherries. 

Famous 1950s Cherry Winks

Preheat oven to 375°F

Prepare fruit and nuts, then set aside:

1 cup chopped pecans

1 cup chopped dates

½ cup chopped maraschino cherries

Crush 2 ½ cups of cornflakes and place in a shallow dish.

Sift together the dry ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

Combine wet ingredients:

Cream:

½ butter

¼ cup shortening 

1 cup granulated sugar

Add:

2 eggs to creamed mixture and beat lightly.

Add:

2 tablespoons milk

Add:

1 teaspoon vanilla

Blend the dry ingredients into the wet ingredients. 

Fold the fruit and nuts into the dough. 

Create:

Use a one-tablespoon cookie scoop to measure dough. Roll dough into a ball. Roll each ball of dough into the cornflake crumbs.

Place cookies onto greased or parchment lined cookie sheets. Top each ball with ¼ or ½ of a maraschino cherry. Place in a preheated 375° F oven for 10 to 12 minutes, then cool completely on a rack before storing. 

Serve or store these delicious bites.