Yuletide chocolate chip cookies

Yield: 54 servings

Measure 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

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

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