A classic mid-century cookie recipe from Beatriz Mares. These “Cherry Winks” are wonderfully chewy, packed with dates and pecans, rolled in crunchy corn flakes, and topped with a bright maraschino cherry.
Author
Beatriz Mares
Recipe
| Measurements | Ingredients |
|---|---|
| 3/4 Cup | Shortening |
| 1 Cup | Sugar |
| 2 | Eggs |
| 2 Tbsp | Milk |
| 1 tsp | Vanilla |
| 2 1/4 Cups | Flour |
| 1 tsp | Baking Powder |
| 1/2 tsp | Baking Soda |
| 1/2 tsp | Salt |
| 1 Cup | Pecans, chopped |
| 1 Cup | Dates, chopped |
| 1/3 Cup | Maraschino Cherries, chopped |
| For Coating: | |
| Approx. 2-3 cups | Crushed Corn Flakes |
| As needed | Maraschino Cherries, quartered |
Instructions
- Preheat your oven to 375°F.
- In a large bowl, cream the shortening and sugar together. Add the eggs, milk, and vanilla, and beat well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, mixing until a stiff dough forms.
- By hand, stir in the chopped pecans, dates, and ⅓ cup of chopped maraschino cherries.
- Place the crushed corn flakes in a shallow bowl.
- Shape level tablespoons of dough into balls and roll each ball in the crushed corn flakes to coat completely.
- Place the coated balls on an ungreased cookie sheet. Top each with a ¼ piece of a maraschino cherry and flatten slightly.
- Bake for 10-12 minutes. Let the cookies cool on the sheet for a minute before transferring them to a wire rack to cool completely.
Note
The original recipe card uses abbreviations like “T” and “t.” These have been interpreted as tablespoon (Tbsp) and teaspoon (tsp) based on standard baking ratios for this type of cookie.
