-Dottie Cross TMPJ72B 3/4 ts Baking powder
1/2 c Butter or margarine, softene 1/4 ts Salt
2/3 c Packed brown sugar, firmly p 1 pk (6 ozs) Ghiradelli Semi-Swee
1 ts Brandy flavoring -Chocolate Chips
3 tb Dark corn syrup 1/3 c Chopped pecans
1 Egg 1/3 c Slivered almonds
1 c Diced candied mixed fruit 1/3 c Currants
1 1/3 c Flour 14 Red candied cherries; quarte
1 ts Pumpkin pie spice
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.
Yields
54 servings