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Cherry Wink Cookies

A throwback to the 1950's original cherry wink cookies that your grandma used to make.
Course Dessert
Cuisine American
Prep Time 10 minutes
Servings 3 dozen
Calories 1459kcal

Equipment

  • 1 Stand Mixer

Ingredients

  • 2 ½ cups flour all purpose
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 10 tablespoons unsalted butter softened
  • 1 cup sugar
  • 2 tablespoons whole milk
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup maraschino cherries patted dry, chopped, plus 8-10 more quartered for the cookie tops.
  • 14 dates pitted and finely chopped
  • ¾ cup pecans toasted and chopped
  • 2 ½ cups cornflakes lightly crushed

Instructions

  • Heat the oven to 375'F and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In the bowl of a stand mixer, set a medium speed, cream the butter and sugar until light and fluffy.
  • Add the milk and blend well.
  • Add the eggs, mixing between each addition then add in the vanilla.
  • Add in the ½ cup chopped cherries, the dates and the pecans, mix well.
  • Add the dry ingredients into the wet ingredients and mix well.
  • Spoon the dough in tablespoon size portions and roll in the cornflakes.
  • Arrange on a baking sheet 2 inches apart. Press a quartered cherry into the top of each cookie.
  • Bake the cookies until set, about 12 minutes.
  • Transfer to a rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 1459kcal | Carbohydrates: 211g | Protein: 22g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 217mg | Sodium: 954mg | Potassium: 538mg | Fiber: 10g | Sugar: 106g | Vitamin A: 1843IU | Vitamin C: 5mg | Calcium: 303mg | Iron: 14mg