Its Christmastime and Christmas makes me think of cookies. Although I love making cookies so almost anything can bring them to mind. You can just do so much with them!And while not everyone loves every cookies, I can’t think of anyone who doesn’t have a cookie they love. It makes me think back to owning the Bakery. There were certain people who could not live without certain cookies. You would know them and what they wanted as soon they walked in. We would have their numbers to call when we made “their” cookies. Those cookies were just a part of them. I think its like that with Christmas cookies. There are just cookies that show you its Christmas. Those cookies are a part of your Christmas identity.
My husband and I had a discussion a few weeks ago. We were invited to a cookie exchange and I was trying to think of the best ones to make and I just couldn’t decide. His answer was “Why would you make anything other then Triple Peanut Butter Chocolate Chip cookies?!”. I replied that “Those aren’t Christmas cookies! Those are just drop cookies!”. Which made me think……What makes a Christmas Cookie a Christmas Cookie?
There is something special about Christmas cookies, isn’t there? But what is it. They’re usually time intensive, filled with butter, nuts fruits and spice and made in huge quantities. There is also an element of tradition and where your family came from. Maybe that’s why they taste so good to us. You are eating a taste memory that triggers your brain on so many levels. All that from just a cookie!? Just call me cookie crazy. 🙂
I have been working on this recipe for a few years now. It all started because of how many I was needing to make and how much work was involved! I just wanted there to be an easier way. Also, my husband did not like the traditional cherry chunk on top so I wanted to get that flavor more mixed in. I love they way this recipe came out. I feel like the flavor and texture is just a little amped up over a tradition one. There is so much richness from the nuts, dates, cherries and corn flakes! Also, they will never ever looks the same as every other cookie out there. They are their own unique masterpiece.
Cherry Wink II
1 cup softened Butter
1 cup Shortening
2 cups Brown Sugar
4 Tb Cherry Juice
1 tsp Almond Flavoring
4 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 cup Chopped Nuts
1 cup Chopped Dates
1 cup Corn Flakes plus extra to roll dough in
1/2 cup Chopped Cherries plus extra if you would like to place some on top
salt if needed
- Preheat oven to 360.
- Drain cherries and reserve desired amount of cherries for on top of the cookies and the cherry juice. Process the remainder 1/2 cup in a food processor. Set aside.
- Process the nuts, dates and cornflakes to a coarse crumb texture and set aside.
- Cream the butter, shortening and sugar until light and fluffy. Add in 4 Tb of reserved cherry juice and almond flavoring and mix in until all moisture is absorbed by the butter/sugar mixture.
- Add in flour, baking soda and baking powder until all flour is incorporated.
- Gently fold in the nut, date, cornflake mixture only until incorporated. This dough should be soft.
- With a ziplock bag full of cornflakes, use a rolling pin to make a fine crumb but make sure there is still texture. It should not look like graham cracker crumbs.
- Roll balls of dough in cornflakes and if desired, place a cherry on top.
- Bake in preheated oven until lightly brown on edges. 9-12 minutes depending on oven.