Vintage Cookie Baking for the Holidays


Cherry Winks

Sugar Glazed Oatmeal Raisin Cookies

Sugar Glazed Oatmeal Raisin Cookies


Crescent Cookies

Whew! Have you survived Christmas, are you still celebrating with family?

I am not sure that I have survived and recovered yet. LOL

Don’t get me wrong…I love, adore and dream of Christmas, all year long. When it is over, I am like,” what happened, it is over already?”

Gee… I must have blinked. Only a second ago, I had  packages wrapped under the tree, cookies out for Santa, goodie trays nearly finished, and then I blinked and I have wrapping paper, boxes, and bows, cookie crumbs and little pieces of wrapping paper stuck with scotch tape all over the floor.

It was like Christmas exploded in my living room and kitchen.

I will be pulling little pieces of wrapping paper from under my couch till summer along with a few candy canes.

It just makes Christmas last that much longer.

Anywho…enough of my silly chit chat…LOL….lets talk Christmas baking and cookies. This year, I wanted to make new cookies. As in new to me, but old cookies to my Mom and family. I did make a delicious chocolate chip cookie for Christmas I will share with you later, but for my gifts to my teacher friends, I wanted to make some vintage cookies.

I settled on Cherry Winks, Glazed Raisin-Oatmeal Cookie and Crescent Cookies.

I have never posted 3 recipes in one post before and it would make this post really long with all the pictures.

So, let me start with the Cherry Winks.

I promise to add the other two later tonight or tomorrow morning.

My family loves maraschino cherries. I usually have a jar or two tucked away in the cabinet for some random cherry emergency….like….mmm these little sugar syrup little jewels look good enough to eat for a snack. I really am not saying that I do that…. when you have grand children you can always blame the grand kids for opening your mini marshmallow bags, chocolate chip bags and getting into your cherries when you are not looking. haha!

So, when I was looking through a old cookie cookbook and I saw these cookies, remembering that I have tasted them at church fellowship dinners or Christmas parties way back in my youth, I just knew I have to give them a try.

These cookies have little “winks” of cherries put on the top of each cookie, which gives these cookies their name. They also have chopped cherries added into the cookie dough to add flavor and a little pop of color. I loved the dates and the pecans in the cookies and the crunch of the crushed corn flakes that surround the edges and bottom of the cookies.

These Cherry Winks have all those vintage ingredients in them that you don’t see in a lot of recipes…..I mean dates…and rolled in corn flakes…..

But this adds to the charm of this cookie.

So if you are looking for a little nostalgia and a really good cookie all in a crunchy (but tender on the inside) cookie, give this cookie a try.

Here is what you will need! : )


For this delicious cookie you will need flour, baking powder, baking soda, salt, shortening, sugar, eggs, vanilla, milk, chopped nuts, chopped dates, chopped maraschino cherries, and crushed corn flakes.

I took the  ingredients to school and some of my wonderful students make this cookie dough when they were all caught up on their work, so I do not have the usual step by step pictures and directions for this recipe and I am sorry!!! The directions are listed below in the recipe though : ).


Look at that beautiful cookie dough. It is full of chopped pecans, dates, and maraschino cherries.  I am using my kitchen shears to cut my cherries into small pieces to set down into the cookie dough to form the “wink.”


I used a cookie scoop to scoop out the dough and then I rolled the cookie dough into the crushed corn flakes. Then I pressed the cherry in the top. I ran out of maraschino cherries so I had to get into my candied cherries I bought for a cake…oh well.


Place them on parchment paper and bake. They spread out just a bit and get light tan around the edges.


Then I cooled them on a cookie sheet until I put them in a cookie tin to stay moist.


Here’s to, “Winking at You.”

Here is the recipe:

Cherry Winks

From Vintage 1958 Cookie Cookbook


21/4 cups flour

1 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon salt

3/4 cup vegetable shortening

1 cup sugar

2 eggs

1 teaspoon vanilla

2 tablespoons milk

1 cup chopped nuts (I used pecans)

1 cup chopped dates

1/3 cup chopped maraschino cherries (more for cutting pieces for wink)

21/2 cup crushed corn flakes


In a medium bowl lightly stir together flour, baking powder, salt and baking soda. Set aside.

In a large mixing bowl, cream together shortening and sugar. Add eggs, vanilla and milk. Mix well. Blend in the dry ingredients (the flour mixture).

Mix well. Add in the nuts, dates and cherries. Shape the dough into balls. I used a cookie scoop. Roll each ball into the crushed corn flakes and top with one fourth of a cherry. Bake at 375 degrees for 10 to 12 minutes. Cool on a cookie sheet. Yield about 4 dozen cookies. I made mine a tad bigger and I did not get that many.

Hope you enjoy this cookie recipe!





Poppy Seed Bread

I made candy yesterday.

Today is baking day.

This is my favorite poppy seed bread recipe. It comes from a old local cookbook that was published in way back in 1973.

Pretty Old uh?

Sometimes, oldies are goodies.

A nice lady named Judy Wollard submitted this recipe. I do not know who Judy is, or if she is still alive, but she must be nice if she shared her recipe.  The cookbook belonged to my ex Mother In Law, Jackie. She belonged to the American Business Women’s Association. The ABWA compiled a cookbook of favorite recipes and sold them to raise money. You could buy a copy for $2.00 each. I wonder how much money they made.

Jackie loved a good recipe. She left behind recipes she typed up on index cards, recipes she had cut of newspapers, and recipes she wrote down from her friends.

She had beautiful handwriting.

My children still ask for me to make some of her recipes.

Funny how a recipe can last longer that you can.

I love her recipes.

My family does too. When I asked them what they wanted on their goodie tray, they all said poppy seed bread.

This poppy seed bread is sweet and has a nice aroma of almond and butter with a dash of vanilla. While it is hot from the oven you pour on a orange juice and sugar glaze for an extra measure of moistness. Sounds perfect right?

It is.

Thank you Judy for sharing such a delicious recipe for my holiday goodie trays.

Thank you Jackie, for leaving me your cookbook.

Here is how you can make this holiday bread in your kitchen.


You will need, eggs, vanilla, baking powder, almond flavoring, butter flavoring, poppy seeds, sugar, salt, oil milk, flour and orange juice.


In a large mixing bowl, add the flour, salt, baking powder and poppy seeds. Next add the sugar. Mix all the dry ingredients together.


Add the oil, milk and butter and almond flavoring.


Add the vanilla and eggs. (that is baby college girl cracking the eggs) and mix together.

Evenly pour batter in small loaf pans lined with parchment paper. Or you can do two regular size loaf pans also.

Bake until when you insert a cake tester in the bread and it comes out clean. This bread is not quite done.

While the bread is baking, heat the orange juice, sugar, vanilla, and almond and butter flavoring.

When the bread comes out of the oven, pour warm glaze over each loaf. If you want to, you can take a skewer and poke holes in the bread to allow the glaze to enter the bread easier.

Take a knife and run around each loaf of bread to loosen from the sides of the pan. Take the bread out and cool on a cooling rack.

This is an oldie but goodie recipe.

Why change perfection?



Poppy Seed Bread


3 cups flour

1 1/2 teaspoon salt

1 1/2 teaspoon baking powder

2 1/4 cups sugar

1 1/2 tablespoon poppy seed

1 1/2 cup milk

1 1/8 cup oil

3 eggs

1 1/2 teaspoon vanilla

1 1/2 teaspoon almond flavoring

1 1/2 teaspoon butter flavoring


1/2 cup orange juice

3/4 cup sugar

1/2 teaspoon vanilla

1/2 teaspoon almond flavoring

1/2 teaspoon butter flavoring

Heat up glaze ingredients in a small sauce pan until the sugar is dissolved. When the bread is still warm from the oven, pour glaze over each loaf.

Directions for the bread:

Preheat oven to 350 degrees

In a large bowl mix together flour, salt, baking powder, sugar and poppy seeds. Add oil, milk, eggs and almond, vanilla, and butter flavoring.

Mix the dry and wet ingredients together until all the dry ingredients are moisten.

Pour batter equally into 2 regular size loaf pans or 5 small loaf pans.

If you are baking regualr size loaves, bake for 30 to 40 minuts. If you are baking smaller size loaves, bake until the center comes out clean when tested with a tooth pick or cake tester, aprox. 20 to 25 minutes.