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Prep 1hr20min
Total1hr20min
Ingredients14
Servings60
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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
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Steps
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.
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.
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.
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Chop the maraschino cherries, then drain them on paper towels to eliminate excess moisture.
Make your Cherry Winks cookie dough ahead of time and place in freezer. Thaw dough overnight in refrigerator before baking.
If properly frozen, you can freeze baked cookies for up to 12 months.
Cherry Winks turn out best when baked one sheet at a time on the middle oven rack. Allow the cookie sheet to cool completely between batches.
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