Ingredients for Cherry Winks Cookies
- 3 cups all-purpose flour
- Double Acting Baking Powder
- ½ teaspoon salt
- Shortening
- 1 ½ cups crushed Kellogg's Corn Flakes
- 1 ½ cups granulated sugar
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
- Dates
- 1 cup maraschino cherries, drained, plus extra halves for topping
- Cherries
- 1 cup (2 sticks) softened butter
- 1 teaspoon baking soda
- 1 cup chopped walnuts (optional)
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How to Make Cherry Winks Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ cup milk.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts or pecans (optional), and 1 cup maraschino cherries, drained.
- Roll rounded teaspoonfuls of dough into balls.
- Roll each ball in 1 ½ cups crushed Kellogg's Corn Flakes.
- Place cookies onto the prepared baking sheets.
- Top each cookie with an extra maraschino cherry half, gently pressing it into the dough.
- Bake for 10-12 minutes, or until golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
107g
Fat
15g
Carbs
16g
