-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 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 co
okie 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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