Cherry Crunch Cookies

Cherry Crunch Cookies Makes 5-1/2 dozen 3/4 cup butter, softened 1 cup sugar 2 Eggs 2 tablespoons whole milk 1 teaspoon vanilla extract 2-1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup chopped pecans 1 cup chopped dates 1/3 cup chopped maraschino cherries 1-3/4 cups finely crushed cornflakes 30 to 34 maraschino cherries, halved In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the pecans, dates and chopped cherries. Cover and refrigerate for 30 minutes. Shape dough into 1-in. balls; roll in cornflakes. Place 2 in. apart on ungreased baking sheets; press a cherry half into center of each. Bake at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool.