Cherry Winks

Progress

I've been a fan of Cherry Winks for a long time. The recipe was in the Pillsbury Bake-off in 1950, and I'm pretty sure my Grandma and mother have been making it ever since--or at least as long as I can remember. Cherry Winks were also one of the first cookies I learned to bake, and I'll admit that I didn't love the process. It was long and fiddly--so much chopping and scooping and rolling. Since then, however, progress has been made. Tools have come along that make Cherry Wink baking so much easier.  

We've also tweaked the recipe from time to time. When my sisters-in-law joined the family, one turned the recipe into bar cookies, and the other bypassed the cherry on top and sometimes the cornflake covering. Feel free to do this as well. As for me, I've tried using butter and found it doable if you have an aversion to using shortening. Let's get to it then. Here are Cherry Winks, tested and tweaked, one of my family's all-time favorite cookies.    

How to Make Cherry Winks

First, I crushed the cornflakes in a ziplock bag, using a rolling pin. 

I used this Pampered Chef tool to chop the cherries in 30 seconds flat. (Not an affiliate link.) This tool is also great at chopping nuts.  

Next, I creamed the shortening, sugar, and eggs. I then added the marschino cherry juice and the vanilla. Here's where our version varies from the original recipe, which calls for milk. We like the stronger cherry flavor that comes from using the juice.   

Also, the juice turns the dough a fun shade of pink. 

The dry ingredients went in next. The dough was a bit stiff after being beaten. 

Last, I added the chopped cherries, a cup and a half of chocolate chips, and half a cup of nuts. I know that's not what the recipe says, but I've found the proportion of nuts and chocolate to be flexible. When I had a nut hater in the house, I used two cups of chocolate chips and no nuts at all. Now, we like some nuts with our chocolate. 

Once the add-ins were beaten in, the batter became less stiff. I pulled out my medium scoop to create dough balls of equal size. 

I then rolled the balls in the cornflake crumbs and placed them on a silicone-lined baking sheet. 

Last came the final touch--the cherry on top. 

The cookies went into a 375-degree oven and were done after about ten and a half minutes. I let them cool on the cookie sheet for several minutes before taking them off the sheet.  

 The Verdict

There's a reason these cookies have been a family favorite for generations They're crispy on the outside and chock full of delicious goodies on the inside: crunchy nuts, tangy cherries, and creamy chocolate.  Even if you're not a fan of maraschino cherries, which do have a strong flavor, you should try these cookies. You'll notice that all the elements combine to both mellow and highlight the unique flavor of the cherries.  Just click on the recipe card below to print it out.