This cookie was a Junior Winner in Pillsbury’s Best 2nd Grand National Recipe and baking contest. I find my copy in the Red Plastic Box Collection that I got at an estate sale a couple of years ago.
This recipe makes about 5 dozen cookies
Note: If you use Pillsbury’s Best Enriched Self-Rising Flour, omit baking powder and salt, decrease soda to 1/4 teaspoon.
Cherry Winks
Ingredients
- 2 1/2 cups Pillsbury’s Best Enriched Flour
- 1 teaspoon double-acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup sugar
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup pecans chopped
- 1 cup dates chopped
- 1/3 cup maraschino cherries chopped
- 2 1/2 cup Kellogg’s Corn Flakes crushed
Instructions
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Sift together flour, baking powder, soda, and salt. Set aside.
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Combine shortening and sugar until well creamed. Blend in eggs. Add in milk and vanilla. Add dry ingredients so they are well mixed. Add pecans, dates, and cherries. Mix well.
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Form into balls using a level tablespoon of dough for each cooky. Roll each ball of dough in corn flakes and place on greased baking sheet. Top each cooky with 1/4 maraschino cherry.
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Bake in moderate oven (375) 10 to 12 minutes. Do not stack or store until cold.
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