Yuletide Chocolate Chip Cookies
- -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 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
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
