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Grandma Katherine’s Cherry Winks

  • Author: Dan Pelosi

What You'll Need

  • 2 1/2 cups sifted flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup softened unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tablespoons whole milk**
  • 1 teaspoon vanilla
  • 1 cup chopped almonds or walnuts***
  • 1 cup finely chopped pitted dates
  • 1/3 cup finely chopped maraschino cherries PLUS 72 whole maraschino cherries, stemmed (16 oz jar has 36 cherries)
  • 2/3 cup crushed corn flakes
  • 2 1/2 cups corn flakes crushed

*Gluten free All-Purpose 1:1 flour can be used.

**Non-dairy milks can be used.

***Nuts can be eliminated entirely.

What You'll Do

  1. Sift together 2 ½ cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda ½ teaspoon kosher salt. Set aside.
  2. In the bowl of a stand mixer, using a hand blender, or mixing by hand, blend ¾ cup softened unsalted butter, 1 cup granulated sugar and 2 eggs and beat well. Stir in 2 tablespoons whole milk and 1 teaspoon vanilla by hand.
  3. Add dry ingredients to wet ingredients and mix well.
  4. Add 1 cup dates, ⅔ cup crushed corn flakes, 1 cup chopped almonds or walnuts and ⅓ cup maraschino finely chopped cherries, finely chopped dates and mix well by hand.
  5. Shape dough into balls using 1 level tablespoon of dough for each cookie. Roll balls in corn flakes to coat them. Using your thumb, leave a print in the top of the cookie. Top each cookie with 1 whole maraschino cherry and bake 375° about 12 minutes or until brown.


For information on how to store your cookies, head to Grossy’s Guide to Holiday Cookies.