The Pillsbury classic, Cornflake Cherry Winks are a loved holiday cookie. Filled with chopped pecans, dates and cherries, these cookies are rolled in coarsely crushed cornflakes and baked until lightly browned.
2 1/4cupsall-purpose flourfluff it up so it isn't packed
1tspbaking powder
1/2tspbaking soda
1/2tspsalt
1cupfinely-chopped pecansor 1 cup walnuts
1cupfinely-chopped dates
1/3cupfinely-chopped maraschino cherries
3cupscornflakescoarsely crushed
15-18maraschino cherriescut into quarters, drained (I prefer cutting in half so it would take extra cherries that way)
Instructions
Preheat oven to 375-F degrees. Line baking sheets with a Silpat or parchment paper.
In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well.
Stir in flour, baking powder, baking soda, salt, pecans, dates and 1/3 cup chopped cherries; mix well. Dough will be sticky, which is what we want so the cornflakes stick.
Using a small cookie scoop (or 1 Tablespoon), scoop dough and shape dough into balls. Roll in crushed cornflakes, coating well and place onto prepared cookie sheets about 2 inches apart. Lightly press maraschino cherry piece on top of each ball.
Bake 10-12 minutes or until light golden brown. See notes.
Notes
It is better to slightly underbake these cookies rather than overbake, as they could dry out if overbaked. Let them sit on the baking sheet after removing from the oven and they will set up great.Recipe from Pillsbury and Southern Living.