“Cherry Winks”
Day 5 of our twelve days of Christmas cookies is sure to please everyone with each crunchy bite. This cookie recipe originally came to me from my Aunt Edna (Coe) Milanich’s recipe box, and I am dedicating this 5th day of Christmas Cookies in her memory. Many will remember Edna Milanich for her years spent behind the secretary’s desk at Cardinal High School, greeting them with a friendly smile, always being courteous and helpful to those who needed her. After over 30 years of dedication to the students and staff at Cardinal High School, Aunt Edna retired, but it was not until she saw each and every one of her children, nieces and nephews go through this school system and graduate.
Each Christmas Aunt Edna would make this bright cherry topped cookie, and place it alongside her many other homemade cookies set out on a tray for our annual family gathering on Christmas night. She would go to great lengths to always make sure family and friends felt welcomed within the home, not just at Christmas, but all through the year. To this day I can still see her in the kitchen, with her baking apron on, making one of our favorite batches of either cherry winks, pecan tarts, or one of her delicious cherry pies. She was not just a fantastic cook, but also a loving, supportive person.
The original recipe for cherry winks made its appearance in 1950 as the winner of the Pillsbury Cook Off. This event was a favorite baking competition of my Aunts, my mom, and women throughout the United States, and probably where Aunt Edna obtained it.
What an easy recipe to make, a little time consuming, but for a cookie that looks like you spent hours in the kitchen making them, they are worth it.
Ingredients:
- 2 ¼ cups of sifted Pillsbury flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ¾ cup shortening
- 1 cup sugar
- 2 eggs
- 2 Tbl. Milk
- 1 tsp. vanilla
- 1 cup pecans chopped
- 1 cup dates chopped
- ½ cup maraschino cherries chopped
- 2 ½ cups cornflakes, crushed
Directions:
Sift together flour, baking powder, soda and salt, set aside.
Combine shortening and sugar. Add eggs, milk and vanilla to shortening and sugar, then beat well.
Gradually blend in dry ingredients, mixing thoroughly.
Add chopped pecans, dates and cherries, mix well.
Shape one level teaspoon of dough into a ball, roll in crushed cornflakes.
Place on a greased baking sheet, topping each cookie with ¼ of a maraschino cherry.
Bake at 375 degrees for 10 minutes.
This recipe makes 6 dozen cookies.
This is one of my favorite Christmas cookie recipes; it always reminds me of the wonderful gatherings spent with my family on Christmas night.
Here is a quick decorating tip:
Turn a toboggan into a clever wintertime serving table. Just set it securely on top of a buffet table, toss on a plaid throw, and then load it up with lots of salads, side dishes, breads and condiments, or lots and lots of cookies!
Enjoy! From: “In the Kitchen with Sheryl”
