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Cherry Winks |
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Serves: 60
Print this Recipe
Serving Size: 1 cookie
Ruth Derousseau - Rice Lake, Wisconsin
Bake-Off® Contest 2, 1950 Prize Winner
The cherry pressed in the top of each cookie gives these ever-popular cookies their name. Their crunchy texture, with cornflakes cereal on the outside and pecans, dates and cherries hidden inside, appeals to young and old alike.
1 cup sugar
3/4 cup shortening
2 tablespoons milk
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
1/3 cup chopped maraschino cherries, well drained
1 1/2 cups coarsely crushed cornflakes cereal
15 maraschino cherries, quartered
Heat oven to 375°F. Grease cookie sheets. In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well. Stir in flour, baking powder, baking soda, salt, pecans, dates and 1/3 cup chopped cherries; mix well.*
Drop by rounded teaspoonfuls into cereal; thoroughly coat. Form into balls; place 2 inches apart on greased cookie sheets. Lightly press maraschino cherry piece into top of each ball.
Bake at 375°F. for 10 to 15 minutes or until light golden brown.
*TIP: If desired, cover with plastic wrap and refrigerate dough for easier handling.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 cookie): Calories 90; Protein 19; Carbohydrate 12g; Fat 4g; Sodium 55mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!

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