Friday, 22 June 2012

Baking My Way: Cherry Winks

If you've made cherry winks before you know that these don't look exactly how they normally do (no cherry piece right in the middle) but if you follow my blog you know I often don't stick right to the recipe. BUT with this one the only thing I really changed were: used half whole wheat half white flour, used walnuts instead of pecans, cut back on how many cherries were in it and didn't put the cherry on the top. Other then that (ya....I guess I changed a lot....) they're totally the same!

Either way this cookie is really tasty. Not overly sweet (I think mainly because I cut back on the cherries) but a nice treat with an interesting combination of flavors. They would make a good road trip or camping/hiking cookie!

3/4 cup shortening
1 cup white sugar
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
2 1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup dates, pitted and chopped
1/3 cup maraschino cherries, chopped
2 1/2 cups crushed cornflakes cereal
10 maraschino cherries, quartered

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.

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