"Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry."
Cherry Winks Cornflake Cookies
Serves: 5.5 dozen cookies Ingredients
2¼ cups sifted all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup salted butter
1 cup granulated sugar
2 eggs
2 TBS milk
1 tsp vanilla extract
1 cup finely-chopped pecans
1 cup finely-chopped dates (qptional)
⅓ cup finely-chopped maraschino cherries
2½ cups cornflakes, crushed
5-18 maraschino cherries, cut into quarters
Instructions
1. Preheat oven to 375F
2. Sift together flour, baking powder, soda, and salt.
3. In a second bowl, cream the butter and sugar. Add the eggs one at a time, mixing after each one. Stir in the milk and vanilla, and then add the dry ingredients with the pecans, dates, and chopped cherries. Mix well.
4. Using a level tablespoon or slightly mounded small cookie scoop, shape dough into balls, roll in crushed cornflakes, and place onto greased cookie sheets about 2 inches apart.
5. Bake 11-12 minutes or until browned.
TIDBITS "The original recipe for Cherry Winks was created by Ruth Derousseau, who submitted it to Pillsbury’s 2nd Grand National Recipe & Baking Contest in 1951. The cookies have a crispy cornflake crunch on the outside, followed by layer of chewy cookie, and then the inside soft but full of crunch and chew from the addition of nuts, dates, and maraschino cherries." BrownieBites |
