Reviewed: May 16, 2012

Came out just like Grandma's - I thought this recipe was lost forever!

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Reviewer:

LilyHunt

Reviewed: Jan. 8, 2012

This recipe was the grand prize winner in the 2nd (1950) Pillsbury Bake-Off, and has graced many a family's Christmas cookie tray for decades. It's wonderful to see it here for another generation to enjoy. Tried and true, it never fails to please. In reference to the complaint about maraschino cherries being too wet, there is a crucial omission from the recipe. The cherries must be drained before inclusion. Placing them in a single layer on about 3 thicknesses of paper towels for 30-60 minutes is sufficient. Over the years, we have morphed the recipe to using half almond extract in place of half of the vanilla, because it fortifies and underscores the flavor of the cherries. Cheerful and always festive, they'll disappear fast.

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Reviewer:

Baricat

Cooking Level: Professional

Reviewed: Dec. 18, 2011

Very good recipe nearly exact to our "family" recipe with one exception Marachino cherries are to uhhh wet. Candied cherries are much better to use but to each their own

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Reviewer:

ThomsNJ

Home Town: Edison, New Jersey, USA

Reviewed: Dec. 17, 2011

This is the same recipe as the one in my Pilsbury recipe book except this calls for sifted flour and a few less Maraschino cherries. I over- cooked my first batch so they weren't great. The rest came out fine. This was my first time making them and they are a good cookie. I think a perfect Christmas cookie!!

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Reviewer:

festingos

Reviewed: Oct. 21, 2011

Any desserts is good, but this one was just ho hum. It was ok, but nothing super. Also to note they only last 2 days, then they taste old and stale.

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Reviewer:

ekm5t4

Reviewed: Jan. 27, 2011

Delicious and easy. I added coconut instead of the nuts and dates and rolled the cookies in toasted coconut sugar. Try using candied cherries.

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missymakes

Reviewed: Dec. 14, 2010

Tastes even better after sitting a couple of days. Makes a lot.

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DIANNE_WEBER

Reviewed: Dec. 12, 2010

The dough was extremely sticky! There was no way I was able to roll them into balls. I had to use a cookie scoop then drop them into the crushed cornflakes and roll them around with a spoon. Personally I think the cookie is better without the corn flakes.

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Reviewer:

KarenLynn

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 9, 2010

As I was growing up my mother made these every year at Christmas because they were my favorite cookie. When she passed away a few years ago I decided to remember her at Christmas by making cherry winks. Thank you for the delicious recipe and the wonderful memories they brought back to me.

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Reviewer:

suzy

Reviewed: Jan. 5, 2010

Like many other comments, this was always on our cookie tray for Christmas. Mother always put in dark brown sugar also, so I added like 1/8 c. and when we rolled ( more fun for us kids then cutting up all those STICKY dates... oh the torture lol) the dough we kinda pressed the cornflakes in a bit. I was out of red cherries and only had the green so I didn't get to put any into my dough just on top. The cookies still came out great but I sure could tell they were not there. Also Kelloggs corn flakes are a must, they have the distinct flavor I always remembered.

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