Orignal Corn Flake Cherry Winks (1951)

INGREDIENTS

2 ¼ cup sifted all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup salted butter
1 cup granulated sugar
2 eggs
2 TBS milk
1 tsp vanilla extract
1 cup finely-chopped pecans
1 cup finely-chopped dates
⅓ cup finely-chopped maraschino cherries
2 ½ cup cornflakes, crushed
15-18 maraschino cherries, cut into quarters

INSTRUCTIONS

Preheat oven to 375F

Sift together flour, baking powder, soda, and salt.

In a second bowl, cream the butter and sugar. Add the eggs one at a time, mixing after each one. Stir in the milk and vanilla, and then add the dry ingredients with the pecans, dates, and chopped cherries. Mix well.

Using a level tablespoon or slightly mounded small cookie scoop, shape dough into balls, roll in crushed cornflakes, and place onto greased cookie sheets about 2 inches apart.

Bake 11-12 minutes or until browned.

NOTES: The original recipe for Cherry Winks was created by Ruth Derousseau, who submitted it to Pillsbury's 2nd Grand National Recipe & Baking Contest in 1951

Cherry Winks Cookies from Kellog's Corn Flakes Box