Cherry Winks Cookies Food

CHERRY WINKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Cream the shortening with the sugar. Blend in the eggs, milk and vanilla.
• Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix well. Stir in the chopped pecans, chopped dates and 1/3 cup maraschino cherries.
• Shape teaspoonful sized chunks of dough into balls. Roll each ball in the crushed corn flakes. Place balls on the prepared baking sheets and top each cookie with 1/4 maraschino cherry.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Let cool completely before storing in airtight containers.

CHERRY WINKS

Steps:

• 1. In large bowl, combine sugar and shortening; beat well. Add milk, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Add flour. baking powder, baking soda and salt; mix well. Stir in pecans, dates and 1/3 cup chopped cherries. If necessary, cover with plastic wrap and refrigerate for 15 minutes for easier handling.
• 2. Heat oven to 375F. Spray cookie sheets with Pam. Drop dough by rounded teaspoonfuls into cereal; throughly coat. Shape into balls. Place 2 inches apart on greased sheets. Lightly press maraschino cherry quarter into top of each ball.
• 3. Bake 375F for 10 to 15 minutes or until light and golden brown.

CHERRY WINKS

Steps:

• 1. Shape cookie dough into one inch balls and roll in crushed cornflakes. Place on greased cookie sheet. Bake at 375 degrees for 10-12 minutes.

CHERRY WINKS COOKIES

Steps:

• Preheat oven to 375 deg F.
• Combine shortening and sugar, cream.
• Add eggs, milk, and vanilla extract.
• Sift together dry ingredients, and slowly blend in.
• Mix well.
• Add nuts, cherries or raisins and mix well.
• Shape into balls using a level teaspoon of dough for each cookie.
• Roll ball in crushed cornflakes.
• Place on greased cookie sheet.
• Top with ½ cherry and press the cherry down a bit.
• Bake at 375 deg F for 10 to 12 minutes until golden brown.

CHERRY WINK COOKIES

Steps:

• In large bowl, sift together flour, baking powder, baking soda and salt.
• In a large mixing bowl, cream together the shortening and granulated sugar.
• Blend in the eggs, one at a time, until well combined.
• Add the milk and vanilla.
• Gradually add the flour mixture and mix well.
• Carefully add the chopped dates, nuts and 1/3 cup cherries and mix well.
• Chill dough for about 1 hour so it is easier to roll into balls.
• Shape dough into small balls using a level tablespoon for each cookie.
• Roll each ball into the crushed cornflakes.
• Place on greased baking sheet or parchment-lined baking sheet.
• Top each cookie with 1/4 of a cherry, if desired.
• Bake at 375 degrees for 10-12 minutes.
• Enjoy!

CHERRY WINKS

Steps:

• Sift together flour, baking soda, and baking powder.
• Cream together oleo, sugar, and eggs. Blend in dry ingredients; mix well.
• Add dates, pecans, and cherries.
• Shape into balls and roll in crushed cereal.
• Place on a greased baking sheet.
• Top with a cherry half.
• Bake at 350°F for 10-12 minutes.

MAKE AHEAD CHERRY WINKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine 2 cups of Make Ahead Cookie Mix with white sugar, egg, butter, and vanilla. Add nuts if desired. Stir in raisins and chopped maraschino cherries.
• Shape dough into balls. Press half of a Maraschino cherry into each cookie and bake 11-16 minutes.

CHERRY WINKS

Steps:

• Heat oven to 375*.
• Grease cookie sheets.
• 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.
• Cover dough with plastic wrap and refrigerate for easier handling (about 1/2 hour).
• Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
• Form into balls; place 2 inches apart on greased cookie sheets.
• Lightly press maraschino cherry piece into top of each ball.
• Bake at 375* for 10 to 15 minutes or until light golden brown.
• Yield: 5 dozen cookies.

CHERRY WINK COOKIES

Steps:

• Preheat the oven to 375*. Line a baking sheet with parchment paper and set it aside.
• Using a medium-size mixing bowl, whisk the flour, 1 cup crushed corn flakes, baking powder, baking soda, and salt. Set it aside.
• Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the shortening and granulated sugar for 1 - 1 ½ minutes.
• Lower the mixer speed to low. Add the eggs 1 at a time, mixing well after each egg.
• Add in the half-and-half and vanilla. Mix just until incorporated.
• Keeping the mixer speed on low, slowly add in the flour mixture. Mix just until well combined.
• Fold in the pecans, dates, and chopped cherries.
• Using a 1 tablespoon scoop, scoop out the cookie dough.
• Roll the scooped dough in the 2 cups of crushed cornflakes. Once the dough is completely coated, shape it into a ball and place it on the cookie, spacing the coated dough balls 2 inches apart.
• Place 1 of the quartered cherries in the center of the dough ball.
• Bake for 10 - 12 minutes, or until the bottom edge of the cookie is golden.
• Allow the cookies to rest on the cookie sheet for 2 - 3 minutes before transferring the cookies to a cooling rack. Allow the cookies to completely cool.

GRANDMA'S CHERRY WINKS

Steps:

• 1. mix first 5 ing. together
• 2. mix the next 4 together
• 3. mix steps 1 n' 2 together
• 4. mix in remaining ing. ( make sure each cherry is cut into 4's )
• 5. drop by the tsp. onto lightly greased cookie sheet 2inches apart
• 6. bake @ 375 for 10-12 minutes
• 7. MAKE SURE YOUR COOKIES ARE COMPLETELY COOLED BEFORE PUTTING THEM AWAY..THEY WILL MOLD IF NOT COOLED COMP.

CHERRY WINKS

Steps:

• sift the first 4 ingrediants (or simply use 2 1/4 cups self rising flour).
• Cream butter and sugar.
• add eggs, milk and vanilla.
• add flour.
• add nuts dates and chopped cherries.
• mix well (batter will be stiff).
• spoon cookies onto buttered cookie sheet by rounded teaspoons
• top with quartered cherries.
• bake at 375 degrees for 12 minutes or light golden brown. makes about 4 dozen cookies.