This cookie was a Junior Winner in Pillsbury’s Best 2nd Grand National Recipe and baking contest. I find my copy in the Red Plastic Box Collection that I got at an estate sale a couple of years ago.
This recipe makes about 5 dozen cookies
Note: If you use Pillsbury’s Best Enriched Self-Rising Flour, omit baking powder and salt, decrease soda to 1/4 teaspoon.
- 2 1/2 cups Pillsbury’s Best Enriched Flour
- 1 teaspoon double-acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 cup sugar
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup pecans chopped
- 1 cup dates chopped
- 1/3 cup maraschino cherries chopped
- 2 1/2 cup Kellogg’s Corn Flakes crushed
Sift together flour, baking powder, soda, and salt. Set aside.
Combine shortening and sugar until well creamed. Blend in eggs. Add in milk and vanilla. Add dry ingredients so they are well mixed. Add pecans, dates, and cherries. Mix well.
Form into balls using a level tablespoon of dough for each cooky. Roll each ball of dough in corn flakes and place on greased baking sheet. Top each cooky with 1/4 maraschino cherry.
Bake in moderate oven (375) 10 to 12 minutes. Do not stack or store until cold.