Yuletide Chocolate Chip Cookies
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|Brandy flavoring||1 Teaspoon|
|Dark corn syrup||3 Tablespoon|
|Diced candied mixed fruit||1 Cup (16 tbs)|
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Pumpkin pie spice||1 Teaspoon|
|Baking powder||3⁄4 Teaspoon|
|Semi-sweet chocolate chips||6 Ounce (1 Cup)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|Red candied cherries||14 , quartered|
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 at 350°F for 8-10 minutes.
Cool on rack.
Store in covered container several days to soften and age.