Cherry Dot Cookies

2-1/4 cups  all-purpose flour

2 teaspoons  baking powder

1/2 teaspoon  salt

3/4 cup  margarine or butter, softened

1 cup  sugar

2 eggs

2 tablespoons  fat-free milk

1 teaspoon  vanilla

1 cup  chopped nuts

1 cup  finely chopped, pitted dates

1/3 cup  finely chopped maraschino cherries

2-2/3 cups  Kellogg's Corn Flakes® cereal, crushed to 1-1/3 cups

15 maraschino cherries, cut into quarters

Directions

In mixing bowl, stir together flour, baking powder and salt. Set aside.

In large electric mixer bowl, beat margarine and sugar until light and fluffy. Add eggs. Beat well. Stir in milk and vanilla. Add flour mixture, combining thoroughly. Stir in nuts, dates and the 1/3 cup cherries.

Portion dough using level tablespoon. Shape into balls. Roll in Kellogg's® Corn Flakes® cereal. Place about 2 inches apart on baking sheets coated with cooking spray. Top each cookie with cherry quarter.

Bake at 350° F about 10 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in airtight container.