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In 1950, Ruth Derousseau of Rice Lake, Wisconsin entered the second Pillsbury Bake-Off, and won Junior First Prize and $5000 - a near fortune back then - with a cookie that took the nation by storm:  Cherry Winks. Almost everyone that baked did this festive cookie that Christmas, and General Foods has held the Bake-Off yearly ever since.   

Cherry Winks

2 1/4 C. unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 C. butter or margarine (1-1/2 sticks)
1 C. granulated sugar
2 large eggs
2 Tbsp. milk
1 tsp. vanilla extract

1 C. pecans, chopped
1 C. dates, chopped
1/3 C. maraschino cherries, chopped  (Note)
2 1/2 cups corn flakes, crushed
more maraschino cherries, halved, for garnish

Preheat oven to 350░F.  Lightly grease two baking sheets

Sift together the flour, baking powder, baking soda and salt; set aside.

In large bowl cream together the butter and sugar until fluffy; add eggs, milk and vanilla and continue to beat. Stir in flour mixture until just mixed. Fold in the chopped nuts, dates and chopped cherries.

Dough will be stiff; if sticky, chill in refrigerator.  Drop level tablespoonfuls into the crushed corn flakes and roll to form a ball.  Place onto greased baking sheet. Press a cherry half into the center of each ball, flattening slightly. Bake for 10 to 12 minutes. Transfer to wire racks to cool completely.  Wipe the baking sheets with a greased paper towel in between batches.

Store in sealed container.   Makes about 5 dozen winking cookies.  

Note: for Christmas, use mixed red and green maraschino cherries.

 

The Sneaky Kitchen
Web Site by Bess W. Metcalf   Copyrightę April 1999 - 201
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