Cherry Winks: A Nostalgic Bake-Off Winner

The first time I tasted a Cherry Wink, I was at my grandmother’s house. The familiar scent of baking hung heavy in the air, a comforting blanket woven with sugar and spice. These weren’t just cookies; they were tiny edible jewels, each studded with a glistening red cherry and promising a burst of sweet-tart flavor. I remember sneaking them from the cookie jar, one after another, the crisp cornflake coating giving way to a chewy, nutty interior. They were pure magic, a taste of childhood innocence and grandmotherly love.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10-15 minutes
• Total Time: 45 minutes
• Yields: 5 dozen cookies
• Dietary Type: Not easily adaptable

Ingredients

• 1 cup sugar
• ¾ cup shortening
• 2 tablespoons milk
• 1 teaspoon vanilla
• 2 eggs
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped pecans or walnuts
• 1 cup chopped dates
• ⅓ cup chopped maraschino cherries, well drained
• 1 ½ cups coarsely crushed corn flakes cereal
• 15 maraschino cherries, quartered, drained

Equipment Needed

• Large bowl
• Electric mixer
• Measuring cups and spoons
• Cookie sheets
• Plastic wrap
• Cooling rack

Instructions

1. Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center for even baking.
2. Grease your cookie sheets. This will prevent the cookies from sticking and ensure they bake evenly. A light coating of cooking spray works well, or you can use parchment paper for easy cleanup.
3. In a large bowl, combine 1 cup sugar, ¾ cup shortening, 2 tablespoons milk, 1 teaspoon vanilla, and 2 eggs.
4. Using an electric mixer, beat the mixture well until it’s light and fluffy. This step is crucial for incorporating air into the dough, resulting in a tender cookie.
5. Stir in 2 ¼ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup chopped pecans or walnuts, 1 cup chopped dates, and ⅓ cup chopped maraschino cherries (well drained).
6. Mix everything together until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
7. Cover the dough with plastic wrap and refrigerate for about ½ hour. This step helps to firm up the dough, making it easier to handle and preventing the cookies from spreading too much during baking.
8. Drop the chilled dough by rounded teaspoonfuls into the 1 ½ cups coarsely crushed corn flakes cereal. Ensure each ball is thoroughly coated in the cereal for that signature crispy texture.
9. Form the dough into balls and place them 2 inches apart on the greased cookie sheets. This spacing allows for proper air circulation and prevents the cookies from sticking together as they bake.
10. Lightly press a quartered maraschino cherry piece into the top of each ball before baking. This adds a final touch of sweetness and visual appeal. Make sure the cherries are well-drained to avoid excess moisture on the cookie.
11. Bake at 375°F (190°C) for 10 to 15 minutes, or until the edges are light golden brown. Keep a close eye on the cookies during baking, as oven temperatures can vary. The cookies are done when they spring back lightly when touched.
12. Cool the cookies on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.

Expert Tips & Tricks

• Don’t skip the chilling step! Chilling the dough is essential for preventing the cookies from spreading too thin during baking. If you’re short on time, even 15 minutes in the freezer will help.
• Toast the nuts. Toasting the pecans or walnuts before adding them to the dough enhances their flavor and adds a subtle depth to the cookies. Simply spread the nuts on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant.
• Ensure your shortening is at room temperature. This will allow it to cream properly with the sugar, creating a light and airy batter.
• Use high-quality maraschino cherries. The better the quality of the cherries, the better the flavor of the cookies. Look for cherries that are bright red and plump, not dull or shriveled.
• For a softer cookie, bake for a shorter time. For a crispier cookie, bake for a longer time.

Serving & Storage Suggestions

Cherry Winks are best served at room temperature, allowing their full flavor to develop. They’re perfect with a glass of cold milk, a cup of hot coffee, or even a scoop of vanilla ice cream.

To store, place the completely cooled cookies in an airtight container. They will keep at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, you can freeze the cookies for up to 2 months. Thaw them at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	973.4 kcal	N/A
Calories from Fat	444 g	46%
Total Fat	49.4 g	75%
Saturated Fat	9.9 g	49%
Cholesterol	85.5 mg	28%
Sodium	525.2 mg	21%
Total Carbohydrate	127 g	42%
Dietary Fiber	7.2 g	28%
Sugars	70.5 g	281%
Protein	12 g	23%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: While a direct substitution of gluten-free flour may alter the texture significantly, experimenting with a blend of rice flour, tapioca starch, and almond flour could yield interesting results. Be sure to add a binding agent like xanthan gum.
• Nut-Free: Substitute the pecans or walnuts with sunflower seeds or pepitas for a nut-free version.
• Different Dried Fruits: Experiment with other dried fruits like cranberries, apricots, or figs instead of dates. Just be sure to chop them into similar-sized pieces.
• Spice It Up: Add a pinch of cinnamon, nutmeg, or allspice to the dough for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Can I use margarine instead of shortening?
A: While margarine can be used, shortening is recommended for the best texture. Margarine may result in a slightly flatter cookie.

Q: Why are my cookies spreading too much?
A: This could be due to insufficient chilling time or too much liquid in the dough. Ensure you chill the dough properly and that your shortening is at room temperature, not melted.

Q: Can I make the dough ahead of time?
A: Yes, the dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to wrap it tightly in plastic wrap.

Q: Can I freeze the baked cookies?
A: Yes, the baked cookies can be frozen for up to 2 months. Thaw them at room temperature before serving.

Q: My cornflakes are getting soggy. What am I doing wrong?
A: Make sure the cornflakes are coarsely crushed, not finely ground. Also, work quickly to coat the dough balls just before baking.

Final Thoughts

These Cherry Winks are more than just cookies; they’re a slice of Americana, a bite of history. Whether you’re baking them for a holiday gathering, a bake sale, or simply a sweet treat for yourself, I encourage you to give this classic recipe a try. Don’t be afraid to experiment with variations to make them your own. And most importantly, enjoy the process of creating something delicious and memorable. Share your creations and tag me – I can’t wait to see your take on this timeless cookie!