Yuletide chocolate chip cookies
54 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Dottie Cross TMPJ72B | ||
| ½ | cup | Butter or margarine, softene |
| ⅔ | cup | Packed brown sugar, firmly p |
| 1 | teaspoon | Brandy flavoring |
| 3 | tablespoons | Dark corn syrup |
| 1 | Egg | |
| 1 | cup | Diced candied mixed fruit |
| 1⅓ | cup | Flour |
| 1 | teaspoon | Pumpkin pie spice |
| ¾ | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | pack | (6 ozs) Ghiradelli Semi-Swee Chocolate Chips |
| ⅓ | cup | Chopped pecans |
| ⅓ | cup | Slivered almonds |
| ⅓ | cup | Currants |
| 14 | Red candied cherries; quarte | |
Directions
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 4-½ dozen cookies.
Source: The 47 Best Chocolate Chip Cookies in the World Cookbook Reformatted by: CYGNUS, HCPM52C