Soak chopped dates in boiling water for 10-15 minutes to soften.

Drain the dates, discarding the liquid.

Combine flour, cocoa powder, and baking powder in a bowl.

In a separate large bowl, cream together shortening and sugar until light and fluffy.

Stir in the softened dates and vanilla extract.

Gradually blend in the dry ingredients to the creamed mixture.

Gently fold in the cornflakes until evenly distributed.

Break off walnut-sized pieces of dough.

Roll each piece into a ball.

Place the cookie dough balls 1 1/2 inches apart on an ungreased cookie sheet.

Bake in a preheated oven at 350 degrees F (175 degrees C) for 12-15 minutes, or until firm.

Cool the cookies on wire racks.