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Gluten-Free, Nut-Free, Cherry Winks

These are a tender fruitcake-like cookie covered in crushed cereal for a crunchy element. These cookies have been adapted from a 1930s Better Homes and Gardens recipe to be gluten-free and nut-free.
Course Dessert
Cuisine American
Keyword better homes and gardens, cherry winks, cookies, gluten-free, holiday, nut-free
Cook Time 12 minutes
Servings 36 cookies

Ingredients

  • 1/2 cup sugar
  • 1/3 cup shortening
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 tbsp milk lactose-free or plant-based is OK
  • 1 tsp vanilla
  • 1 cup gluten-free flour blend
  • 1 tsp xantham gum omit if your flour blend contains this
  • 1/2 cup chopped dates
  • 1/2 cup stemless maraschino cherries, rinsed and patted dry
  • 2 cups gluten-free corn-flake cereal, crushed
  • 9 stemless maraschino cherries cut into fourths, rinsed and patted dry

Instructions

  • Fit your food processor, if using, with a dough blade.
  • Combine the sugar, shortening, baking powder, and salt together. Pulse or mix to combine.
  • Add in the eggs, milk, and vanilla, mix or pulse until combined.
  • Add in flour and pulse to combine. Scrap down sides as needed.
  • Add in dates and cherries, mix or pulse to combine but do not overmix the fruit.
  • Chill the dough for at least 30 min. or overnight.
  • Preheat your oven to 400 degrees F.
  • Drop by teaspoons into the crushed cereal. I use a #40 cookie scoop and then divide the dough into two smaller balls. Roll the dough balls into the cereal until they are covered.
  • Place the cookies 2 inches apart on a parchment-lined cookie sheet.
  • Top each cookie with 1/4 of a cherry.
  • Bake for 12 minutes, the bottoms will be lightly browned. Remove from oven and allow to cool for 2 minutes before transferring the cookies to a wire rack to cool.

Notes

To store: Place in layers separated by parchment paper in an airtight container, covered. Store at room temp for up to 3 days or freeze for up to 3 months.