Cherry Winks

This classic cherry winks recipe will bring a touch of nostalgia to your dessert plate. They have a crunchy exterior with bits of cornflakes and a super soft cookie interior that is loaded with cherries, pecans, and dates.

Prep Time15

Cook Time12

Total Time27

Servings: Cookies

Author: Carlee

Ingredients

2⅓ cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
10 Tablespoons unsalted butter softened
1 cup granulated sugar
2 Tablespoons milk
2 large eggs
1 teaspoon vanilla extract
10 ounces maraschino cherries divided
14 dates pitted and finely chopped
¾ cup toasted pecans chopped
1½ cups crushed cornflakes

Instructions

Preheat oven to 375℉ and line cookie sheets with either parchment paper or silicone mats.
In a medium bowl, stir together the flour, baking powder, and salt.
In a large bowl, or the bowl of your mixer, beat together the butter and sugar until they are light and fluffy.
Stir in the eggs, milk, and vanilla, until combined.
Add the dry ingredients to the wet ingredients and stir until mostly incorporated.
Drain the cherries and pat them dry. Quarter 12 cherries and set aside. Chop the remaining cherries.
Add the chopped cherries, chopped dates, and pecans to the dough. Mix until evenly distributed.
Scoop 1 Tablespoon of dough into a small bowl of cornflake crumbs. Roll the ball of dough in the crumbs to coat. Place on the lined baking sheet, then put one of the quartered cherry pieces in the center and press down slightly. Continue with the remaining dough, leaving about 1 inch of space between the cookies.
Bake for 12 minutes or until just set. Remove to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

Nutrition

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