Cherry Winks Cookies are a true classic cookie since 1950.
In large bowl, beat sugar and shortening with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in milk, vanilla and eggs. On low speed, beat in flour, baking powder, baking soda and salt, scraping bowl occasionally, until dough forms. Stir in hazelnuts, dates and 1/3 cup chopped red and green candied cherries. Cover with plastic wrap and refrigerate 15 minutes for easier handling.
Heat oven to 375°F. Spray cookie sheets with cooking spray or use a silicone mat. Drop dough by rounded teaspoonfuls into cereal; coat thoroughly. Shape into balls. Place 2 inches apart on cookie sheets. Lightly press a cherry halve, cut side down, into top of each ball. alternating colors.
This recipe was submitted in 1950, into the Pillsbury Bake® Off Recipe Contest by Ruth D. from Rice Lake WI. Ruth won the contest and the rest is history.
This is the same recipe Ruth submitted with the exception of two changes. I used chopped hazelnuts for the chopped pecans and for the chopped maraschino cherries we substituted candied green and red candied cherries from Paradise Fruit Co.