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Cherry Winks

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By Pillsbury Kitchens
Updated Sep 18, 2023
Bake-Off® Contest 02, 1950
Ruth Derousseau
Rice Lake, Wisconsin
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This classic Cherry Winks cookie recipe has been in Pillsbury™ recipe books for generations. Families everywhere look forward to Cherry Winks as a holiday tradition that’s rich with nostalgia, but if you’re looking for an anytime treat that tastes just as good today as it did when you were a kid, Cherry Winks will 100 percent fit the bill. The outside is coated in crushed corn flakes cereal, which adds a nice crunch. The fruit cake-like center is a combo of chopped dates and pecans with maraschino cherries, which add a layer of sweetness that works perfectly with the crunchy coating. Carry on your own family tradition or start a new one with this throwback Cherry Winks cookie recipe.

Cherry Winks

  • Prep Time 1 hr 20 min
  • Total 1 hr 20 min
  • Ingredients 14
  • Servings 60
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Ingredients

  • 1 cup sugar
  • 3/4 cup shortening
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup chopped dates
  • 1/3 cup chopped maraschino cherries, patted dry with paper towels
  • 1 1/2 cups coarsely crushed corn flakes cereal
  • 15 maraschino cherries, quartered

Instructions

  • Step 
    1
    In large bowl, beat sugar and shortening with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in milk, vanilla and eggs. On low speed, beat in flour, baking powder, baking soda and salt, scraping bowl occasionally, until dough forms. Stir in pecans, dates and 1/3 cup chopped cherries. If necessary, cover with plastic wrap and refrigerate 15 minutes for easier handling.
  • Step 
    2
    Heat oven to 375°F. Spray cookie sheets with cooking spray. Drop dough by rounded teaspoonfuls into cereal; coat thoroughly. Shape into balls. Place 2 inches apart on cookie sheets. Lightly press maraschino cherry quarter into top of each ball.
  • Step 
    3
    Bake 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store covered in airtight container.

Nutrition

80 Calories
4g Total Fat
1g Protein
11g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
80
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
45mg
2%
Potassium
35mg
1%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
6g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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