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Famous 1950s Cherry Winks


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  • Author: Maureen Haddock
  • Total Time: 20-27 minutes
  • Yield: 15 cookies 1x

Description

Recipes for Cherry Wink cookies can be found in many old cookbooks, but Ruth Derousseau is credited with creating the recipe and winning the Junior Pillsbury Bake-off contest in 1950. I have several alternative versions. One recipe is nut-free and another one calls for less flour. Perhaps your old, family cookbooks contain a recipe for Cherry Winks that someone remembers making or at least eating. These cookies can be frozen for at least a month, and they add a festive touch to your dessert table.

Cherry Winks should be savoured with a cup of tea while reading a good book. Chewing every bite slowly allows me to enjoy the crisp cornflake coating, the cake-like texture, the crunch of nuts, and the sweetness of the dates and cherries.


Ingredients

Units Scale

Fruits & Nuts:

  • 1 cup chopped pecans
  • 1 cup chopped dates
  • 1/2 cup chopped maraschino cherries
  • Crush 2 1/2 cups of cornflakes and place in a shallow dish.

Dry Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 butter
  • 1/4 cup shortening
  • 1 cup granulated sugar
  • 2 eggs to creamed mixture and beat lightly.
  • 2 tablespoons milk
  • 1 teaspoon vanilla

Instructions

Preheat oven to 375°F

Prepare fruit and nuts, then set aside:

1 cup chopped pecans

1 cup chopped dates

½ cup chopped maraschino cherries

Crush 2 ½ cups of cornflakes and place in a shallow dish.

Sift together the dry ingredients:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Combine wet ingredients:

Cream:

  • ½ butter
  • ¼ cup shortening
  • 1 cup granulated sugar

Add:

  • 2 eggs to creamed mixture and beat lightly.

Add:

  • 2 tablespoons milk

Add:

  • 1 teaspoon vanilla

Blend the dry ingredients into the wet ingredients. 

Fold the fruit and nuts into the dough. 

Create:

Use a one-tablespoon cookie scoop to measure dough. Roll dough into a ball. Roll each ball of dough into the cornflake crumbs.

Place cookies onto greased or parchment lined cookie sheets. Top each ball with ¼ or ½ of a maraschino cherry. Place in a preheated 375° F oven for 10 to 12 minutes, then cool completely on a rack before storing. 

Serve or store these delicious bites.

  • Prep Time: 10-15 minutes
  • Cook Time: 10-12 minutes
  • Category: Cookies
  • Method: Bake

4 Responses

  1. Enjoy your recipes, Maureen. Though I don’t bake anymore, I love seeing that others do. I remember my Moom’s go-to recipes for holidays and bridge club. Thanks for sharing this one.

  2. Dear Maureen~ Everything you bake or create looks absolutely delicious…I wish you could send a sample with your Get A Bigger Wagon newsletter! Happy Thanksgiving to you and Gord from our family to yours! Love and Aloha always!

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