Make-Ahead Cherry Winks: A Festive Cookie Perfect for Any Occasion
Cherry Winks! Just the name conjures up images of holiday gatherings, cookie exchanges, and that satisfying crunch followed by a chewy burst of cherry sweetness. These unique cookies, studded with candied cherries, pecans, and cornflakes, are a delightful twist on the classic cookie recipe. But what makes them truly special is their make-ahead potential. Imagine, perfectly baked cookies, ready to be served whenever the craving strikes, or a batch of dough waiting patiently in the freezer for that last-minute party. This guide will walk you through every step of making the ultimate make-ahead Cherry Winks, from ingredient selection to freezing and baking.
## Why Cherry Winks? A Cookie with a Story
Before we dive into the recipe, let’s take a moment to appreciate the Cherry Wink’s unique appeal. While the exact origins are debated, the recipe gained popularity in the mid-20th century, often featured in church cookbooks and women’s magazines. The addition of cornflakes gives them a distinctive texture, a delightful crispness that sets them apart from softer cookies. The candied cherries and pecans add festive color and nutty flavor, making them a perfect treat for holidays and special occasions. More importantly, the make-ahead aspect is a lifesaver during busy seasons, allowing you to enjoy homemade cookies without the last-minute stress.
## The Ultimate Make-Ahead Cherry Winks Recipe
This recipe is designed for success, whether you’re baking them immediately, refrigerating the dough, or freezing it for future enjoyment. We’ll cover all the necessary steps and provide tips for achieving the perfect Cherry Wink every time.
**Yields:** Approximately 36 cookies
**Prep Time:** 30 minutes
**Chill Time:** Minimum 2 hours (or overnight)
**Bake Time:** 12-15 minutes
**Ingredients:**
* 1 cup (2 sticks) unsalted butter, softened
* 1 1/2 cups granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/4 cup milk
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup coarsely chopped pecans
* 1 cup coarsely chopped candied red and green cherries (or a mix of your favorites)
* 4 cups cornflakes, lightly crushed
**Equipment:**
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Baking sheets
* Parchment paper or silicone baking mats
* Cookie scoop (optional, for uniform cookies)
* Plastic wrap
* Freezer-safe bags or containers (for freezing)
**Detailed Instructions:**
**Step 1: Cream the Butter and Sugar**
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a tender cookie. Use an electric mixer on medium speed for 2-3 minutes, scraping down the sides of the bowl occasionally to ensure everything is evenly combined. The mixture should be pale and airy.
*Tip: Make sure your butter is truly softened, but not melted. It should yield easily to pressure but still hold its shape. If your butter is too cold, it won’t cream properly. If it’s melted, your cookies will spread too thin.*
**Step 2: Add Eggs and Vanilla**
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and milk, and mix until everything is well combined. The mixture might look slightly curdled at this stage, but don’t worry, it will come together when you add the dry ingredients.
*Tip: Using room-temperature eggs helps them incorporate more easily into the batter, resulting in a smoother dough.*
**Step 3: Combine Dry Ingredients**
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour, which is essential for proper leavening.
**Step 4: Gradually Add Dry Ingredients to Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. Mix until the flour is just incorporated; a few streaks of flour are okay.
*Tip: Overmixing is a common mistake in cookie baking. Stop mixing as soon as the flour disappears to keep your cookies tender.*
**Step 5: Stir in Pecans and Cherries**
Gently fold in the chopped pecans and candied cherries until they are evenly distributed throughout the dough. Make sure the pecans and cherries are coarsely chopped; this adds texture and prevents them from clumping together.
*Tip: Consider toasting the pecans lightly before chopping them for a richer, nuttier flavor. Toasting enhances their flavor profile and adds a layer of complexity to the cookies.* You can do this by spreading them on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, or until fragrant.
**Step 6: Chill the Dough (Important for Make-Ahead)**
Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is crucial for several reasons:
* **Prevents Spreading:** Chilling the dough allows the butter to solidify, which prevents the cookies from spreading too thin during baking.
* **Develops Flavor:** Chilling allows the flavors to meld together, resulting in a more flavorful cookie.
* **Easier Handling:** Chilled dough is easier to handle and scoop, making it easier to form uniform cookies.
*Tip: For longer chilling times, make sure the dough is tightly wrapped in plastic wrap to prevent it from drying out.*
**Step 7: Prepare the Cornflake Coating**
While the dough is chilling, lightly crush the cornflakes in a shallow dish or bowl. You don’t want to pulverize them; just break them up a bit so they’ll adhere to the cookies.
**Step 8: Scoop and Roll the Dough**
Once the dough is chilled, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Using a cookie scoop (or a spoon), scoop out rounded tablespoons of dough and roll them into balls. Then, roll each ball in the crushed cornflakes, pressing gently to help the cornflakes adhere.
*Tip: Using a cookie scoop ensures that your cookies are uniform in size, which helps them bake evenly. If you don’t have a cookie scoop, you can use a spoon and weigh the dough to ensure consistency.*
**Step 9: Bake the Cookies**
Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. The exact baking time will depend on your oven, so keep a close eye on them.
*Tip: Rotate the baking sheets halfway through baking to ensure even browning.*
**Step 10: Cool and Enjoy**
Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container at room temperature for up to 3-5 days.
## Make-Ahead Options: Refrigerating and Freezing
This is where the magic happens! Cherry Winks are fantastic for making ahead. Here’s how:
**Refrigerating the Dough:**
* **How:** Follow the recipe up to Step 6 (chilling the dough). The dough can be refrigerated for up to 3 days. Make sure it’s tightly wrapped in plastic wrap to prevent it from drying out.
* **When Ready to Bake:** When you’re ready to bake, preheat your oven to 375°F (190°C). Follow Steps 7-10.
* **Benefits:** This is a great option if you want to bake the cookies within a few days. It allows the flavors to meld and develop further.
**Freezing the Dough:**
* **Option 1: Freezing the Dough Ball:** After Step 6 (chilling the dough), divide the dough into portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date and contents. Freeze for up to 2-3 months.
* **Option 2: Freezing Scooped and Coated Dough Balls:** Follow the recipe up to Step 8 (scooping and rolling the dough in cornflakes). Place the coated dough balls on a baking sheet lined with parchment paper. Freeze for about 1-2 hours, or until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. This prevents them from sticking together. Label with the date and contents. Freeze for up to 2-3 months.
* **When Ready to Bake:**
* **Dough Ball:** Thaw the dough in the refrigerator overnight. Then, follow Steps 7-10.
* **Scooped and Coated Dough Balls:** You can bake the cookies directly from frozen. Preheat your oven to 375°F (190°C). Place the frozen dough balls on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake for 14-17 minutes, or until the edges are golden brown and the centers are set. You may need to add a few extra minutes to the baking time since they are frozen.
* **Benefits:** Freezing is the best option for long-term storage. It allows you to have homemade cookies ready to bake at a moment’s notice.
**Tips for Freezing:**
* **Wrap Tightly:** Proper wrapping is essential to prevent freezer burn. Use plastic wrap and then a freezer-safe bag or container for extra protection.
* **Label Everything:** Labeling with the date and contents helps you keep track of what you have in the freezer and prevents any surprises later on.
* **Don’t Refreeze:** Once the dough has been thawed, do not refreeze it.
## Variations and Customizations
Cherry Winks are delicious as they are, but feel free to experiment with different flavors and ingredients:
* **Different Nuts:** Try using walnuts, almonds, or macadamia nuts instead of pecans.
* **Dried Fruit:** Add dried cranberries, raisins, or apricots for a different flavor and texture.
* **Chocolate Chips:** Fold in some mini chocolate chips for a touch of chocolatey goodness.
* **Spices:** Add a pinch of cinnamon, nutmeg, or cloves to the dough for a warm and festive flavor.
* **Extracts:** Experiment with different extracts, such as almond extract or lemon extract.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add a binder like xanthan gum for better texture.
* **Citrus Zest:** Add the zest of an orange or lemon to brighten the flavor.
## Troubleshooting Tips
* **Cookies are Spreading Too Thin:**
* Make sure your butter is not too soft. It should be softened but still hold its shape.
* Chill the dough for a longer period of time.
* Use parchment paper or silicone baking mats to prevent sticking.
* Don’t grease the baking sheets.
* **Cookies are Too Dry:**
* Don’t overbake the cookies.
* Make sure your oven temperature is accurate.
* Add a tablespoon or two of milk to the dough if it seems too dry.
* **Cookies are Too Hard:**
* Overmixing the dough can result in tough cookies. Mix until just combined.
* Don’t overbake the cookies.
* **Cornflakes are Not Sticking:**
* Press the dough balls firmly into the cornflakes.
* Slightly moisten the dough balls with a little water or milk before rolling them in the cornflakes.
## Serving Suggestions
Cherry Winks are perfect for:
* **Holiday gatherings:** They’re a classic addition to any Christmas or Thanksgiving cookie platter.
* **Cookie exchanges:** Their unique flavor and texture make them a standout at cookie swaps.
* **Afternoon tea:** Enjoy them with a cup of tea or coffee for a delightful treat.
* **Gifts:** Package them in a pretty box or tin for a thoughtful homemade gift.
* **Snacking:** Simply enjoy them as a satisfying snack any time of day.
* **Dessert Boards**: Add them to a festive dessert board with other cookies, candies and fruits.
## Conclusion: Embrace the Make-Ahead Magic
Cherry Winks are more than just cookies; they’re a tradition, a taste of nostalgia, and a testament to the power of make-ahead baking. With this comprehensive guide, you can confidently create these delightful treats, whether you’re baking them immediately, refrigerating the dough for a few days, or freezing them for months to come. So, gather your ingredients, embrace the make-ahead magic, and enjoy the sweet rewards of homemade Cherry Winks.
**Enjoy baking and happy indulging!**