Grandma’S Cherry wink cookies

I figure I would jump on the holiday cookie recipe sharing band wagon. These cookies are so easy to make, not to mention yumm. You can literally dump all ingredients in mixer bowl and turn it on,then scoop out and top with cherry half, and bake.


  • 3/4 cup shortening
  • 1 cup sugar
  • 2 large eggs
  • 2 Tbsp sweet milk (or as those who aren’t from the country whole milk)
  • 1 tsp vanilla
  •  2 1/4 cups AP flour
  • 1 tsp baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1/3 cup candied cherries (cut in half)


Now I used a knife to chop up my pecans, but I remember my mother having a nut grinder that my brother and I used to fight over who could turn it. I have to find one of those, it would keep little fingers busy in stead of touching everything else, if you know what I mean. Anyone know best place to get them, shout it out to me.


Please disregard the stick of butter in this picture. I thought I would not have enough shortening, but as it turns out those bars are a cup of shortening (I used crisco). I was just gonna use butter for what I thought I would be short. I will just chalk my lack of knowing a bar of crisco is a cup to poor math and reading skills, no wait, to having children who never let you complete a thought, EVER!!!! But let us return to the recipe at hand!

Grease 2 cookie pans and preheat oven to 350 degrees.


Mix all ingredients together (if you really want to you can mix shortening and sugar and eggs together first, make it more fluffy, but it isn’t necessary).


Drop 1 tsp dough for each cookie, top with cherry half.


Bake 10-12 minutes, cool on wire racks, then put in air tight container.

You can use both the green or red cherries, I just happen to have red this time. Next up on this cookie train is either gonna be holly bushes or Noni’s biscotti.



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