| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Desserts, Cookies, Holiday, Chocolate |
54 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B |
| 1/2 |
c |
Butter or margarine, softene |
| 2/3 |
c |
Packed brown sugar, firmly p |
| 1 |
ts |
Brandy flavoring |
| 3 |
tb |
Dark corn syrup |
| 1 |
|
Egg |
| 1 |
c |
Diced candied mixed fruit |
| 1 1/3 |
c |
Flour |
| 1 |
ts |
Pumpkin pie spice |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
pk |
(6 ozs) Ghiradelli Semi-Swee Chocolate Chips |
| 1/3 |
c |
Chopped pecans |
| 1/3 |
c |
Slivered almonds |
| 1/3 |
c |
Currants |
| 14 |
|
Red candied cherries; quarte |
INSTRUCTIONS
Preheat oven to 350 degrees. Cream butter with brown sugar, brandy
flavoring, and corn syrup; add egg and beat until very light. Coat candied
fruit with 1 tablespoon of the flour; set aside. Sift remaining flour with
pumpkin pie spice, baking powder, and salt. Stir dry ingredients into
creamed mixture. Add fruit, chocolate chips, pecans, almonds, and currants.
Chill dough 1 hour. Drop by heaping teaspoon onto greased baking sheet. Top
each cookie with piece of cherry. Bake for 8 to 10 minutes. Cool on rack.
Store in covered containers several days to soften and age. Makes 4-1/2
dozen cookies. Source: The 47 Best Chocolate Chip Cookies in the World
Cookbook Reformatted by: CYGNUS, HCPM52C
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