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Cherry Winks
Cherry Winks are a classic drop cookie packed with chopped pecans, sweet dates, and bright maraschino cherries. Rolling the dough in crushed cornflakes gives the outside a satisfying crunch that contrasts with the soft, chewy center. A whole cherry pressed into the top makes them visually appealing for holiday cookie trays or weekend baking projects. The combination of vanilla, nuts, and fruit creates a comforting flavor profile that appeals to all ages.
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
- 1Chop one-third cup of the cherries and set them aside. Preheat 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. In a separate 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.
- 2Beat 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 before reducing the mixer speed to low.
- 3Slowly mix in the sifted dry ingredients and beat for about 1 minute until just combined. Scrape down the sides of the bowl as needed. Fold in the chopped pecans, dates, and the reserved chopped cherries.
- 4Put 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, then shape it into a neat ball and place it on the prepared baking sheet.
- 5Gently press one whole maraschino cherry into the top center of the dough ball. Continue this process with the rest of the dough, spacing the cookies 2 inches apart on the baking sheets.
- 6Check that all cookies are evenly spaced on the parchment paper to allow room for spreading.
- 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.
- 8Allow the cookies to rest on the baking sheets for 5 minutes before transferring them to wire racks. Let them cool completely for about 15 minutes.