Christmas Cherry Winks Recipes

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.

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.

Steps:

• Cream first 2 ingredients then beat in egg.
• Mix vanilla, lemon peel and milk into the creamed mixture.
• Mix flour, baking powder, soda and salt and add to wet mix.
• Stir in the raisins and walnuts.
• Roll into balls then in crushed corn flakes.
• Put half a cherry on top of each cookie, pushing down a bit.
• Bake 10-15 minutes in 350 oven.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the pecans, dates and chopped cherries. Cover and refrigerate for 30 minutes., Shape dough into 1-in. balls; roll in cornflakes. Place 2 in. apart on ungreased baking sheets; press a cherry half into center of each. , Bake at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool.

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.

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.