Cherry Winks. The name alone conjures up images of sweet, dainty treats, doesn’t it? These little cookies, with their signature cherry nestled in the center, are not just adorable but incredibly delicious. They’re the perfect combination of buttery, melt-in-your-mouth goodness with a bright burst of cherry flavor. Whether you’re a seasoned baker or just starting out, I promise, this recipe is easy to follow and yields fantastic results. So, let’s gather our ingredients and bake up a batch of happiness!
What You’ll Need to Make Cherry Winks:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup finely chopped pecans (optional)
- 48 maraschino cherries, well-drained and patted dry
- Granulated sugar, for rolling
Tools:
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Let’s Bake Some Cherry Winks!
Step 1: Cream Together the Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Don’t rush this step, as properly creamed butter incorporates air into the dough, resulting in a lighter texture.
Step 2: Add Almond Extract and Dry Ingredients
Stir in the almond extract. This adds a wonderful, subtle flavor that complements the cherry beautifully. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix! If desired, stir in the chopped pecans for a bit of added crunch.
Step 3: Shape and Fill the Cookies
Now comes the fun part! Scoop about a tablespoon of dough and flatten it slightly in the palm of your hand. Place a maraschino cherry in the center and then gently enclose the cherry with the dough, forming a ball. Roll the cookie in granulated sugar, ensuring it’s evenly coated.
Step 4: Baking Time
Place the sugar-coated cookies on baking sheets lined with parchment paper, leaving about 2 inches between each cookie. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
Cherry Winks Baking
Step 5: Cool and Enjoy!
Once baked, let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Cherry Winks Cooling
Tips and Tricks for the Best Cherry Winks:
- Room Temperature Ingredients: Make sure your butter is softened to room temperature for optimal creaminess. Cold butter won’t incorporate air as well, which can result in denser cookies.
- Don’t Overmix! Overmixing the dough will develop the gluten in the flour, leading to tough cookies. Mix just until the ingredients are combined.
- Pat Dry the Cherries: Excess moisture from the cherries can make the dough soggy. Be sure to pat them dry before wrapping the dough around them.
- Storage: Store any leftover cherry winks in an airtight container at room temperature for up to 3 days.
FAQs about Making Cherry Winks:
Q: Can I use a different kind of extract?
A: Absolutely! While almond extract is the classic pairing for cherry winks, feel free to experiment with vanilla extract, rum extract, or even a touch of orange extract for a citrusy twist.
Q: Can I freeze cherry winks?
A: Yes! You can freeze the unbaked cookies for up to 2 months. Arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag. When ready to bake, simply bake from frozen, adding a few minutes to the baking time.
Q: My cookies spread too much. What happened?
A: Cookies spreading too much is usually a sign that the butter was too warm. Make sure your butter is softened but not melted. If your kitchen is particularly warm, you can chill the dough for about 15 minutes before baking.
There you have it! A simple yet utterly delightful recipe for Cherry Winks. These little gems are sure to disappear quickly, so bake a double batch and share the love! Happy Baking!
