Preheat oven to 400 degrees F. In a large mixing bowl, beat sugar, shortening, baking powder, and salt with an electric mixer on medium to high speed for 30 seconds. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in raisins, walnuts, and lemon peel.

Drop teaspoonfuls of dough into crushed wheat flakes. Toss lightly to coat dough with flakes. Place dough mounds 2 inches apart on an ungreased cookie sheet. Top each mound with a candied cherry half.

Bake for 7 to 8 minutes or until bottoms are lightly browned. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

Make-Ahead Tip: Prepare and bake cookies as directed; cool. Place cookies in layers separated by waxed paper in an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw frozen cookies, covered, at room temperature.