Okay, this is really the cookie winner from Pillsbury's 2nd Grand National Recipe and Baking Contest about a thousand years ago, but Velma's been baking them so long the recipe ought to be named after her.

2 1/4 c. flour
1 tsp. double-acting baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. shortening
1 c. sugar
2 eggs
2 tbsp. milk
1 tsp. vanilla
1 c. chopped pecans
1 c. chopped dates (Velma usually omits)
1/3 c. chopped maraschino cherries (Velma usually omits)
2 1/2 c. corn flakes, crushed

Sift together flour, baking powder, baking soda and salt. In separate bowl, cream shortening and sugar. Blend in eggs, then milk and vanilla. Blend in sifted dry ingredients, mix well. Add pecans, dates and maraschino cherries as desired. Mix well. Shape into balls using a level tablespoon of dough for each cookie. Roll each ball of dough in crushed corn flakes. Place on greased baking sheet. Top each cookie with 1/4 maraschino cherry. Bake in moderate 375 degree oven 10-12 minutes.

If using self-rising flour, omit baking powder and salt; decrease soda to 1/4 teaspoon.