Cherry Winks

2¼ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup chopped pecans

½ cup chopped walnuts

1 cup chopped dates, pitted

¼ cup dried cherries

¼ cup hot water

½ cup unsalted butter, softened

¼ cup shortening

1 cup sugar

2 large eggs

2 tablespoons milk

1½ teaspoons vanilla extract

2 cups crushed cornflakes

24 maraschino cherries, halved

Heat oven to 350 degrees. Line baking sheets with parchment paper or lightly grease.

In medium bowl whisk together flour, baking powder, soda and salt. Set aside. In a small bowl, stir together pecans, walnuts and dates. Set aside.

In small bowl, pour hot water over dried cherries. Set aside for 10 minutes. Drain and reserve cherries, patting dry. Set aside.

In large bowl, beat butter, shortening and sugar until combined, about 1 minute. Add eggs, milk and vanilla extract. Beat 1 minute until smooth. Stir in flour mixture and mix 30 seconds until incorporated. Add chopped nuts, dates and dried cherries. Mix just until combined.

Using small disher or spoon, scoop dough into 1-inch balls. Roll each ball into crushed cornflakes. Place dough balls 2 inches apart on baking sheets and top with half a maraschino cherry. Press down gently.

Bake cookies 14 to 15 minutes; cool 5 minutes on baking pan before transferring to cooling rack. Store at room temperature tightly covered.

Makes 48 cookies.

Baker's hint: For a more caramel flavor, reduce sugar to ½ cup and add ½ cup dark brown sugar.

Nutritional values per serving: 94 calories, 5g fat (2 g saturated fat), 2 g protein, 11 g carbohydrates, 1 g fiber, 14 mg cholesterol, 88 mg sodium.