If you want to see a group of grown men squeal with delight, make these cookies.
I am kidding of course, but only half so as that’s what happened this past Christmas when my Aunt brought out a big plate of them and all of my uncles proceeded to go nuts. Their exclamations went something like this: “Are those what I think they are!?!” “Cherry winks!!!” “OH EMMM GEEE, cherry winks!” The scene was both cute (for obvious reasons) and curious to me, because I had actually never tried the cookies before, even though they were very familiar to certain – ahem – members of the crowd!
So the story goes, my Grandma used to make this recipe on special occasions, for my Mom and her siblings when they were kids. The recipe itself dates back to the 1950s, having even once appeared on a box of Kellogg’s cornflakes. When I tried it for myself, I understood what all the fuss was about. These cookies have the best texture – soft and chewy on the inside and crunchy on the outside because the dough is rolled in a pile of cereal before baking. There are Maraschino cherries in them too, which makes them turn pink, and that makes me happy.
Speaking of pink, I added a couple of sunrise photos to this post just because I like the way they look and I felt like they fit. Since arriving in Florida, I have been getting up extra early and Mama Nature has been rewarding me with some crazy pretty skies. I am going to share more about my morning routine with you tomorrow (Hint: It involves a whole lot of green to balance out the cookies!), but in the meantime, I hope you enjoy this vintage throwback, and all of the rosiness (I can’t seem to get away from rosy things lately!) happening here.
XX
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- ¾ cup shortening (I use Earth Balance Natural Shortening.)
- 1 cup white sugar
- 2 large eggs
- 2 tablespoons milk (I use almond milk, because it's typically what I have on hand, but regular milk works too.)
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts
- 1 cup chopped dates
- ⅓ cup chopped Maraschino cherries
- 2 cups cornflakes, lightly crushed
- Preheat the oven to 375 degrees. Lightly grease two baking sheets.
- In a small bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, cream together the shortening and sugar until light and fluffy. With the mixer set to medium speed, beat in the eggs one at a time. Add the milk and vanilla.
- With the mixer still on, gradually add the dry ingredients to the wet, and beat until thoroughly combined.
- Fold in the walnuts, dates and cherries. The dough is going to feel sticky.
- Place the crushed cornflakes in a bowl. Roll the dough into teaspoon-sized balls and drop the balls into the cornflakes, tossing to coat. Place the dough on the baking sheets.
- Bake for approximately 12-15 minutes, until the cornflakes have browned slightly. Remove from the oven and allow to cool before serving.
Colleen
February 10, 2016 at 8:10 AMThese look amazing Carlynn!!! I can’t wait to play around with the recipe.
jjbegonia
February 11, 2016 at 2:31 PMThank You, Colleen! You can use any kind of nuts, flaky cereal, etc. – Let me know what you come up with!!! : )
Anonymous
February 10, 2016 at 3:38 PMYou posted my favorite cookie recipe of all times. Love them and you!
katelon
February 10, 2016 at 9:08 PMLovely photos.
Interesting cookie recipe. I’m not a big fan of maraschino cherries so would substitute some other kind of dried fruit. I would imagine I might need to add a little more liquid though as the cherries are pretty juicy. I love the idea of rolling the cookie dough in corn flakes though. I make a cookie with corn flakes and like the crunchiness of it.
Happy Valentine’s Day!
Anonymous
February 11, 2016 at 2:48 PMMy mother made these cookies for special occasions and they are amazing!! The cherries make them so moist and decadent – love them!!
jjbegonia
February 18, 2016 at 11:51 PMThey are a definite throwback! So glad to know there are other Wink fans out there! 😉
Anonymous
January 6, 2017 at 12:27 PMMy grandmother taught me how to make these over 40 years ago. We use butter instead of shortening. This recipe is WELL received!
jjbegonia
January 8, 2017 at 1:53 PMThank You for sharing…I love to hear that!!!
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