CHERRY WINK COOKIE RECIPES

Steps:

• Heat the oven to 375° and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt.
• In the bowl of stand mixer set a medium speed, cream the butter and sugar until light and fluffy. Add the milk and blend well. Add the eggs, blending between each, then mix in the vanilla. Use a spatula to fold in the ½ cup chopped cherries, and the dates and pecans.
• Spoon the dough in tablespoon-size portions and roll in the cornflakes. Arrange on a baking sheet 2 inches apart. Press a quartered cherry into the top of each cookie.
• Bake the cookies until set, about 12 minutes. Transfer to a rack to cool completely. Repeat with the shaping, rolling, and baking steps with the remaining dough.

Steps:

• Preheat oven to 400 degrees F. In a large mixing bowl, beat sugar, shortening, baking powder, and salt with an electric mixer on medium to high speed for 30 seconds. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in raisins, walnuts, and lemon peel.
• Drop teaspoonfuls of dough into crushed wheat flakes. Toss lightly to coat dough with flakes. Place dough mounds 2 inches apart on an ungreased cookie sheet. Top each mound with a candied cherry half.
• Bake for 7 to 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool. Makes about 36 cookies.