Ingredients

The following ingredients have 60 Servings
  • 2 cups all-purpose flour
  • 1 cup crushed corn flakes
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup shortening
  • 1 cup granulated sugar
  • 2 large eggs
  • 2½ tablespoons half-and-half
  • 1¼ teaspoon vanilla extract
  • 1 cup roughly chopped pecans
  • 1 cup roughly chopped pitted dates
  • ⅓ cup finely chopped maraschino cherries (patted dry)
  • 2 cups roughly crushed corn flakes
  • 15 maraschino cherries, (patted dry and quartered)

Instruction

  • Preheat the oven to 375*. Line a baking sheet with parchment paper and set it aside.
  • Using a medium-size mixing bowl, whisk the flour, 1 cup crushed corn flakes, baking powder, baking soda, and salt. Set it aside.
  • Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the shortening and granulated sugar for 1 - 1 ½ minutes.
  • Lower the mixer speed to low. Add the eggs 1 at a time, mixing well after each egg.
  • Add in the half-and-half and vanilla. Mix just until incorporated.
  • Keeping the mixer speed on low, slowly add in the flour mixture. Mix just until well combined.
  • Fold in the pecans, dates, and chopped cherries.
  • Using a 1 tablespoon scoop, scoop out the cookie dough.
  • Roll the scooped dough in the 2 cups of crushed cornflakes. Once the dough is completely coated, shape it into a ball and place it on the cookie, spacing the coated dough balls 2 inches apart.
  • Place 1 of the quartered cherries in the center of the dough ball.
  • Bake for 10 - 12 minutes, or until the bottom edge of the cookie is golden.
  • Allow the cookies to rest on the cookie sheet for 2 - 3 minutes before transferring the cookies to a cooling rack. Allow the cookies to completely cool.