1 cup (250 mL) chopped walnuts or pecans
1 cup (250 mL) chopped dates
1/3 cup (75 mL) chopped maraschino cherries
2 1/4 cups (550 mL) all-purpose flour
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) baking soda
1/2 teaspoon (2 mL) salt
3/4 cup (175 mL) shortening, softened
1 cup (250 mL) granulated sugar
1 teaspoon (5 mL) vanilla
2 tablespoons (30 mL) milk
3 cup (750 mL) crushed cornflakes
Maraschino cherries for decorating, cut in quarters
In a bowl, combine nuts, dates and cherries; toss well to mix.
Measure flour and use 1/2 cup (125 mL) to dredge nuts and fruit. Combine remaining flour with baking powder, baking soda and salt; set aside.
In large mixer bowl, cream shortening. Gradually add sugar and beat until light and fluffy. Add eggs; beat well. Beat in vanilla and milk.
On low speed, add dry ingredients; mix until blended. With a wooden spoon, stir in fruit mixture until well blended.
Form into 1-inch (2.5 cm) balls and roll in cornflakes. If dough is quite soft, drop by rounded teaspoonfuls into cornflakes and pat to form balls. Otherwise, chill until firm enough to handle. Place on foil-lined cookie sheets and decorate each with a quartered piece of cherry. Bake at 350ºF (180ºC) for 12 to 15 minutes, until lightly browned and set. Makes 5 to 6 dozen "winks."