Preheat oven to 350°F and line cookie sheets with parchment paper.

In a large mixing bowl, add 2 ½ cups all-purpose flour, 1 cup white granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Mix together to combine.

Add ¾ cup shortening to the dry mixture. Use a fork or clean hands to work it into the mixture until it looks crumbly. Set aside.

In a small mixing bowl, whisk together 2 eggs, 2 tablespoons milk, and 1 teaspoon vanilla extract. Pour this wet mixture into the dry mixture and stir until a thick dough forms.

Stir in 1 cup chopped walnuts and 1 cup chopped, pitted dates.

Place ½ cup maraschino cherries (stems removed and drained) on a paper towel to remove excess moisture, then chop them into small pieces. Gently fold the chopped cherries into the dough, being careful not to smear the color.

Use a cookie scoop or tablespoon to scoop out about 1 tablespoon of dough per cookie. Place dough balls on the prepared baking sheet, leaving about 2 inches between each one.

Bake for 9 to 11 minutes, or until the bottoms of the cookies begin to turn golden. Let them rest on the baking sheet for one minute before transferring them to a cooling rack.

Store in an airtight container for 3 to 5 days.