Chewy, crunchy, and bursting with flavor, cornflake cherry wink cookies are an old-fashioned cookie recipe that has been a family favorite for decades.
Preheat the oven to 375*. Line a baking sheet with parchment paper and set it aside.
Using a medium-size mixing bowl, whisk the flour, 1 cup crushed corn flakes, baking powder, baking soda, and salt. Set it aside.
Using either a stand mixer, or a medium-size mixing bowl and a handheld mixer on medium-high speed, beat the shortening and granulated sugar for 1 - 1 ½ minutes.
Lower the mixer speed to low. Add the eggs 1 at a time, mixing well after each egg.
Add in the half-and-half and vanilla. Mix just until incorporated.
Keeping the mixer speed on low, slowly add in the flour mixture. Mix just until well combined.
Fold in the pecans, dates, and chopped cherries.
Using a 1 tablespoon scoop, scoop out the cookie dough.
Roll the scooped dough in the 2 cups of crushed cornflakes. Once the dough is completely coated, shape it into a ball and place it on the cookie, spacing the coated dough balls 2 inches apart.
Place 1 of the quartered cherries in the center of the dough ball.
Bake for 10 - 12 minutes, or until the bottom edge of the cookie is golden.
Allow the cookies to rest on the cookie sheet for 2 - 3 minutes before transferring the cookies to a cooling rack. Allow the cookies to completely cool.