Cherry Winks are the kind of cookie that is unexpected, delicious, and super, super cute. Each bite crunches with pecans and crushed Corn Flakes, but also has a chewiness from dates and cherries. The steps are easy, especially with pre-chopped pecans and dates available at grocery stores. I know the Corn Flakes part sounds a little iffy, but trust me, it works. To crush them, I just pour the flakes in a gallon-sized Ziploc bag, zip it up, and roll over the contents with a rolling pin. The result is fine crumbs that make a perfect coating for the sticky dough. I can’t help but think if someone doesn’t like these cookies, they’re nuts. Just plain old bonkers.
Makes about 5 dozen cookies
Preheat Oven to 375 degrees. Grease cookie sheet.
- 2 ¼ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (1 ½ sticks)
- 1 cup sugar
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup pecans, chopped
- 1 cup dates, chopped
- ½ cup maraschino cherries, chopped
- 4 cups of crushed corn flakes, crushed and set aside
In a large bowl, combine all dry ingredients (flour, baking powder, baking soda, salt) EXCEPT for Corn Flakes.
In a separate large bowl, cream butter and sugar. Mix in the 2 eggs, milk, and vanilla. Blend in dry ingredients and mix well. Add in chopped pecans, dates, and maraschino cherries and mix all well.
Scoop dough with a tablespoon and then shape into balls. Roll each ball of dough in crushed Corn Flakes. Place on greased cookie sheet.
Top each cookie with a ¼ of a maraschino cherry (for Christmas alternate between green and red cherries). Bake for 10-12 minutes. Let cool on sheet for about a minute and transfer to cooling rack.
Note: If you want to make these in advance for the holiday, they can be frozen in an airtight container or cookie tin. Just separate each layer with wax paper so they don’t stick together.