⅓cupshortening (I used ½ butter and ½ shortening)
½cupraisins or cut-up dates (I used raisins)
½cupnuts, chopped (I used walnuts)
1-½cupsWheaties (crushed to fine crumbs)
Candied or maraschino cherries, cut into halves or quarters (I used maraschino)
Position an oven rack in the center of they oven and preheat the oven to 375 F degrees. Lightly grease 2 to 3 cookie sheets or for easy cleanup, line them with parchment paper.
In a large bowl, beat the shortening, butter, sugar and egg with an electric mixer on medium speed until creamy. Stir in the milk and vanilla until well blended.
Fluff up your flour with a fork or whisk and then dip a 1 cup measuring cup into the flour and level off with the straight edge of a butter knife or spatula. (Do not tap the cup or pack more flour into the cup before leveling it off.) Pour the flour into a medium bowl. Add the baking powder, baking soda and salt to the flour and whisk to blend well.
Stir the flour mixture into the wet mixture just until blended and then stir in the raisins and nuts until they are mixed into the cookie dough.
Place the crushed Wheaties in a shallow dish. Drop the dough by teaspoonfuls into the crushed Wheaties. Roll around gently until the balls of dough are completely coated with the Wheaties. Place on the prepared cookie sheets, spacing about 2 inches apart.
Top each cookie with a cherry half or quarter, pressing down slightly.
Bake, one cookie sheet at a time in the center of the oven, until no imprint remains when the cookies are touched lightly, 10 to 12 minutes. (Mine were done in about 11 minutes.)
Remove from the oven and let cool for a minute or two and then transfer the cookies to wire racks to cool completely. Continue until all the cookies are baked.