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:
¼ cup shortening
1 cup granulated sugar
2 eggs to creamed mixture and beat lightly.
2 tablespoons milk
1 teaspoon vanilla
Blend the dry ingredients into the wet ingredients.
Fold the fruit and nuts into the dough.
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.
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