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Cherry Winks Cookies
A staple of vintage holiday baking, these classic drop cookies are packed with chopped pecans, sweet dates, and bright maraschino cherries. You'll roll the soft dough in crushed cornflakes to create a crispy, textured exterior that contrasts beautifully with the chewy center. Pressing a whole cherry into the top gives them their signature festive look. They're a nostalgic treat that brings a comforting mix of vanilla, nuts, and fruit to any dessert spread.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Stand Mixer
Ingredients
- ⅓ cup plus 42 red maraschino cherries (from 2 [16-oz.] jars), divided
- 2½ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1 cup granulated sugar
- ¼ cup plus 2 Tbsp. vegetable shortening
- 6 Tbsp. unsalted butter, softened
- 2 large eggs
- 2 Tbsp. whole milk
- 1 tsp. vanilla extract
- 1 cup pecans, chopped
- 1 cup dried dates, chopped
- 3½ cups cornflakes cereal, crushed
- 1. Chop ⅓ cup of the cherries; set aside. Preheat oven to 375°F with racks in top and bottom positions. Line 2 large baking sheets with parchment paper. Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Instructions
- 1Preheat the oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper. In a medium bowl, sift the flour, baking powder, baking soda, and salt.
- 2In a large bowl, beat the sugar, shortening, and butter with an electric mixer on medium-high speed for 3 to 4 minutes until light and fluffy. Creaming the fats and sugar properly incorporates air for a softer cookie.
- 3Beat the eggs into the butter mixture one at a time, mixing for about 1 minute until well combined. Pour in the milk and vanilla extract, beating for another 30 seconds.
- 4Reduce the mixer speed to low. Slowly mix in the sifted dry ingredients and beat for about 1 minute until just combined. Overmixing here can make the cookies tough, so stop as soon as the flour disappears. Fold in the chopped pecans, dates, and the 1/3 cup of chopped cherries.
- 5Put the crushed cornflakes in a shallow bowl. Drop a heaping tablespoon of the cookie dough into the cereal and roll it around until fully coated. Shape it into a neat ball and place it on the prepared baking sheet.
- 6Gently press one whole maraschino cherry into the top center of each dough ball. Space the cookies 2 inches apart on the baking sheets.
- 7Bake the cookies in batches for 10 to 14 minutes, or until the edges turn light golden brown. Rotate the baking sheets between the top and bottom oven racks halfway through the cooking time for even browning.
- 8Let the cookies rest on the baking sheets for 5 minutes to set up before transferring them to wire racks to cool completely.
Notes
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 4 days.
- Prep tip: Make sure your butter is softened to room temperature so it creams smoothly with the sugar and shortening.
- Make ahead: You can scoop and coat the dough balls in cornflakes, then freeze them on a baking sheet. Once solid, transfer to a freezer bag and bake straight from frozen, adding a minute or two to the baking time.