Total Time
Prep 15 mins
Cook 15 mins

This is a 1950 Pillsbury BAKE-OFF Contest winner favorite!

Ingredients Nutrition


  1. Heat oven to 375*.
  2. Grease cookie sheets.
  3. In large bowl, combine sugar, shortening, milk, vanilla and eggs; beat well.
  4. Stir in flour, baking powder, baking soda, salt, pecans, dates and 1/3 cup chopped cherries; mix well.
  5. Cover dough with plastic wrap and refrigerate for easier handling (about 1/2 hour).
  6. Drop dough by rounded teaspoonfuls into cereal; thoroughly coat.
  7. Form into balls; place 2 inches apart on greased cookie sheets.
  8. Lightly press maraschino cherry piece into top of each ball.
  9. Bake at 375* for 10 to 15 minutes or until light golden brown.
  10. Yield: 5 dozen cookies.
Most Helpful

If you're searching for an easy, festive, nostalgic Christmas cookie recipe, look no further. I cut the recipe in half. Used equal parts pecans and walnuts, unbleached flour. Spectrum Naturals' brand shortening for standard Crisco. I found Corn Flakes in bulk and buying them that way reduced the cost significantly. The cookies were made a little bigger because I used a cookie scoop (greased) to form the dough which meant they were baked a full 15 minutes. I don't ever remember tasting Cherry Winks before and this was a real treat! Thanks, Sharon!

COOKGIRl December 15, 2010

great cookie darlene loves these

Dienia B. January 02, 2009

Great cherry wink recipe! I did modify it a bit. I only used 1/2 c. pecans and 1/2. of dates since that's all I had. I agree that the cornflakes were a nice crunch to the outside. This cookie even froze ok, although it wasn't in the freezer for more than 3 days!

Pardeemom December 19, 2007