Cherry Wink Cookies
Crunchy and sweet with a bright cherry on top, these cherry wink cookies are a delightful treat all year round.
Servings: 60
Calories: 89kcal
Ingredients
- 2 cups all-purpose flour
- 1 cup cornflakes, crushed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup shortening
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2½ tablespoons half-and-half
- 1¼ teaspoons vanilla extract
- 1 cup pecans, roughly chopped
- 1 cup pitted dates, roughly chopped
- ⅓ cup maraschino cherries, finely chopped and patted dry
- 2 cups cornflakes, roughly crushed
- 15 maraschino cherries, patted dry and quartered
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
- Using a medium-sized mixing bowl, whisk the flour, 1 cup of crushed cornflakes, baking powder, baking soda, and salt. Set it aside.
- Using either a stand mixer or a medium mixing bowl and a handheld mixer on medium-high speed, beat the shortening and granulated sugar for 1 to 1½ minutes.
- Lower the mixer speed to low. Add the eggs 1 at a time, mixing well after each egg.
- Add in the half-and-half and vanilla. Mix just until incorporated.
- Keeping the mixer speed on low, slowly add in the flour mixture. Mix just until well combined.
- Fold in the pecans, dates and chopped cherries.
- Using a 1 tablespoon scoop, scoop out the cookie dough.
- Roll the scooped dough in the 2 cups of crushed cornflakes. Once the dough is completely coated, shape into a ball and place on the cookie sheet, spacing the coated dough balls 2 inches apart.
- Place 1 of the quartered cherries in the center of the dough ball.
- Bake for 10 to 12 minutes, or until the bottom edge of the cookie is golden.
- Allow the cookies to rest on the cookie sheet for 2 to 3 minutes before transferring the cookies to a cooling rack. Allow the cookies to completely cool.
Notes
- You want to make sure your chopped cherries are not really wet. Make sure the paper towel soaks up as much extra juice as possible.
- You can make smaller or larger dough balls if you wish. If making larger cookies, you will need to add up to 5 minutes to the baking time. Just keep a very close eye on the cookies to ensure they do not overcook. If you've got small balls of dough for smaller cookies, you can reduce the bake time by 2 minutes, but again keep a close eye on the cookies.
- For easier handling of the dough and to prevent it from sticking to your hands, dust your hands with a bit of flour or spray with a bit of cooking spray.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
Nutrition
Calories: 89kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 6mg | Sodium: 42mg | Potassium: 40mg | Fiber: 1g | Sugar: 6g | Vitamin A: 39IU | Vitamin C: 0.3mg | Calcium: 9mg | Iron: 1mg