3/4 c. raisins
2 c. crushed corn flakes
3/4 c. salted peanuts
1/2 c. candied or Maraschino cherries
1/2 can condensed milk, Eagle Brand
3 sq. unsweetened baking chocolate

Preheat oven to 375 degrees. Grease cookie sheets, line with greased wax paper, and dust lightly with cornstarch.

Combine raisins, corn flakes, peanuts, and candied cherries in a mixing bowl. Add the condensed milk and blend well. Mound mixture, 2 teaspoons at a time, on the sheets.

Bake for 15 to 20 minutes; cool slightly on sheets. Using a spatula, remove to cooling trays.

Melt chocolate in top of double boiler, remove from heat, and stir until slightly thickened. Then spread over the flat side of the cookie and score with a fork. Allow the chocolate to firm before storing.

Yield: 30 cookies.

Unless the raisins are quite fresh, plump them first by soaking them in water for a few minutes. This improves their flavor.