Cherry Winks Gluten Free


"A version of this recipe appeared in The Washington Post on December 8.  It was, in turn, inspired by a Betty Crocker recipe that dates to the 1950s.  It reminds me of a recipe that my grandmother made when I was growing up.  The Maraschino cherry in the center of each cookie makes for a festive holiday touch."
Beth

Cherry Winks Gluten Free

Ingredients

Recipes From Beth

Cherry Winks

A version of this recipe appeared in The Washington Post on December 8. It was, in turn, inspired by a Betty Crocker recipe that dates to the 1950s. It reminds me of a recipe that my grandmother made when I was growing up. The Maraschino cherry in the center of each cookie makes for a festive holiday touch.

Makes 30 to 36 cookies

1/3 cup unsalted butter, at room temperature
½ cup sugar
1 large egg
1 ½ tablespoons low-fat milk
1/4 teaspoon almond extract
1 cup Gluten Free Pantry All-Purpose Baking Mix
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup Maraschino cherries, rinsed and drained, then dried thoroughly with paper towels and chopped, plus 36 maraschino cherries, drained and dried, for decoration
½ cup pecan pieces, toasted*
1 ½ cups Glutino Sensible Beginning Cereal or Nature's Path Cornflakes

Directions

 Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until creamy. Add the egg and beat to incorporate, then add the milk and the almond extract and combine. 
Combine the flour, baking powder, baking soda and salt on a piece of wax paper or parchment paper. Reduce the mixer speed to low; gradually add the flour mixture, stopping to scrape down the sides of the bowl as needed. Add the chopped cherries and pecan pieces; stir until just combined.  Place the cereal in a wide, shallow bowl. Drop generous teaspoonfuls of the dough into the cereal and roll gently until coated. Arrange on the baking sheets, spacing them about 2 inches apart. Top each one with a whole maraschino cherry. Bake one sheet at a time for 12 to 15 minutes or until lightly golden brown.
Transfer the cookies to a wire rack to cool. Repeat to use all of the dough.
* Toast pecans in a dry skillet over medium heat for 3 to 4 minutes, until fragrant. Let cool before using.
Makes 36 cookies