Cherry Winks
Author: 
Recipe type: Sweets
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees. Lightly grease two baking sheets.
  2. In a small bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. With the mixer still on, gradually add the dry ingredients to the wet, and beat until thoroughly combined.
  5. Fold in the walnuts, dates and cherries. The dough is going to feel sticky.
  6. 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.
  7. Bake for approximately 12-15 minutes, until the cornflakes have browned slightly. Remove from the oven and allow to cool before serving.
Notes
The original recipe for Cherry Winks calls for ¼ chopped cherry to be placed on top of each cookie, but I omitted that step - just because I like the way the finished cookies look without it, better - but feel free to add that, or a sprinkling of powdered sugar as I did here!
Recipe by JJBegonia at https://jjbegonia.com/cherry-winks/