Cherry Winks

I wonder how many of you grew up with these cookies too? My mom used to make these cookies every year at Christmas time, it was tradition. Wondering where this recipe came from, I looked on the web and discovered it won the Pillsbury Bakeoff in 1950! So there you have it, probably many moms made these cookies for their families in the 50’s and 60’s and beyond. You can find the original recipe by Ruth Derousseau at, I made a couple changes. Merry Christmas, Happy Traditions!

Cherry Winks

3/4 cup butter, softened
1 cup sugar
1 Tbl maraschino cherry juice
1 tsp vanilla
2 eggs
3 drops red food color
2¼ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chopped pecans
1/3 cup chopped maraschino cherries, patted dry with paper towels
1½ cups coarsely crushed corn flakes cereal
15 maraschino cherries, quartered

Preheat oven to 375°. In large bowl, beat butter and sugar with electric mixer. Beat in maraschino cherry juice, vanilla, eggs, and red food color. Mix in flour, baking powder, baking soda, and salt. Stir in pecans and the 1/3 cup chopped cherries. Cover and refrigerate 15 minutes for easier handling. Spray cookie sheets with cooking spray or line with silpat. With cookie scoop, drop ball of dough into crushed corn flake crumbs; coat thoroughly. Place on cookie sheet and lightly press maraschino cherry quarter into top of each ball. Bake 10-15 minutes (depending on the size) or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

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Cherry Pecan Truffles

I love dipping things in chocolate!  Any delicious ingredients that can be mixed together and dipped in chocolate to make truffles, I am there!

2 cups toasted & finely chopped pecans
1 cup graham cracker crumbs
1 cup sugar
1/2 tsp salt
1/4 cup water
3 tsp marshino cherry juice
1/4 cup finely chopped marshino cherries
1 tsp rum extract
2 cups dark chocolate chips
1 heaping Tbl shortening

Mix pecans, graham cracker crumbs, sugar, salt, water, cherry juice, cherries, and rum extract.  Scoop into 1″ balls and freeze.  In top of double boiler, melt chocolate and shortening.  Line baking sheet with parchment paper or silpat.  Dip frozen balls into melted chocolate, place on prepared baking sheet.  Let sit for 15 minutes or until firm.  Refrigerate to set up quickly.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Cherry Chocolate Kiss Shortbread Cookies

These are shortbread cookies with the added flavor of cherry which makes them delicious but add a kiss of chocolate…perfectly delicious!

1 cup butter, softened
1 cup powdered sugar
1/8 tsp salt
3 tsp maraschino cherry juice
1/4 tsp almond extract
2 1/4 cups flour
1/2 cup chopped maraschino cherries
sugar for rolling cookies
48 Hershey Kisses

Preheat oven to 325°.  Whip butter with electric mixer.  Add powdered sugar and salt beating until combined.  Beat in cherry juice and almond extract.  Mix in flour and chopped cherries.  Use small cookie scoop to make 1 inch balls, roll in sugar, and place on ungreased cookie sheet.  Bake 10-12 minutes or until bottoms are light brown.  Place chocolate kiss in the center of each cookie right as they come from oven.  Transfer to a wire rack to cool.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


White Chocolate Cherry Shortbread Cookies

This recipe is from Better Homes & Gardens.  It’s cookie time and it’s fun to try all kinds of new recipes along with the old favorites.   I am liking these, melt in your mouth and cute!

1/2 cup drained and finely chopped maraschino cherries
2½ cups flour
1/2 cup sugar
1 cup cold butter
12 oz white chocolate, finely chopped, divided
1/2 tsp almond extract
2 drops red food coloring
2 tsp shortening
White nonpareils and/or red sprinkles

Preheat oven to 325°.  Spread cherries on paper towels to drain well, then finely chop.  In large bowl, combine flour and sugar.  Cut butter into flour and sugar until mixture resembles fine crumbs.  Stir in drained, chopped cherries and 2/3 cup of the chopped white chocolate.  Stir in almond extract and food coloring.  Knead mixture by hand until forms a smooth ball.  Scoop dough into 3/4″ balls.  Place balls on ungreased cookie sheet.  Using bottom of a drinking glass dipped in sugar, flatten balls to 1½” rounds.

Bake for 10 to 12 minutes or until centers are set.  Cool for 1 minute on cookie sheet.  Transfer cookies to wire rack and cool completely.  In small double boiler, combine remaining white chocolate and shortening.  Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off.  Roll dipped edge in nonpareils and/or sprinkles.  Or, spread small amount of white chocolate over top of each cookie and sprinkle with nonpareils or sprinkles.  Place cookies on waxed paper until chocolate is set.  Makes about 60.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.