Go Back
–+ servings
cherry wink cookies on plate.

Cherry Wink Cookie Recipe

These cookies are full of chopped dates, pecan nuts, and morello cherries. Baked with vegetable shortening instead of butter, these cookies taste just as crumbly, and soft. Roll these cookies in crushed corn flakes and top with almond paste and morello cherries.
5 from 2 votes
Print Recipe Pin Recipe Save
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 25 Pieces
Calories 194 kcal

Equipment

  • Food Processor
  • Electric Beater
  • 2 18" x 26" Cookie Sheet Pans lined with parchment paper or silicon baking sheets

Ingredients
  

  • ¾ Cup Vegetable Shortening
  • 1 Cup White Sugar
  • 2 Eggs
  • 2 Tbsp Whole Milk
  • 1 Tsp Vanilla Extract
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • 2 ½ Cups All Purpose Flour
  • ⅓ Cup Morello Cherries removed from juice, chopped finely
  • 1 Cup Pecans Chopped
  • 1 Cup Dates pits removed, finely chopped
  • 3 Cups Corn Flakes crushed, to medium in plastic bag
  • 25 Morello Cherries
  • 3 Tbsp Almond paste

Instructions
 

  • Pre-heat oven to 350℉

Cherry Wink Cookie Dough

  • In a large mixing bowl add shortening and sugar and cream together using electric mixer.
  • Add eggs and milk to shortening mixture, continue blending with electric mixer.
  • Add baking soda, baking powder and salt to mixing bowl and blend in.
  • Pour dates, chopped cherries, and pecans into bowl, mix in with spoon.

Assembling the Cherry Wink Cookies

  • Using a teaspoon as a measurement, roll cookies in crushed corn flakes, covering the dough ball entirely.
  • Place corn flake covered cookie dough balls on lined baking sheet, 1/2 inch apart, repeat process with the rest of cookie dough. Crush more corn flakes if needed.
  • Using a ⅛ teaspoon as measurement, scoop almond paste from block and place into center of each cookie dough ball, pressing down slightly.
  • Top each almond paste piece with a single morello cherry, pressing the cherry firmly down, into the center.
  • Bake cookies for 25 minutes.
  • Remove cookies from oven and allow them to cool ON THE BAKING SHEET. Once cooled, place cookies in an airtight container and store for up to 3 days at room temperature.

Nutrition

Serving: 1CookieCalories: 194kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 0.2mgSodium: 483mgPotassium: 100mgFiber: 2gSugar: 6gVitamin A: 32IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Keyword christmas cookie, cookie recipe, holiday baking, Morello cherry, no butter
Tried this recipe?Let us know how it was!