YULETIDE CHOCOLATE CHIP COOKIES1/2 cup butter or margarine, softened 2/3 cup packed brown sugar 1 tsp brandy flavoring 3 tbsp dark corn syrup 1 egg 1 cup diced mixed candied fruit 1 1/3 cups flour 1 tsp pumpkin pie spice 3/4 tsp baking powder 1/4 tsp salt 6 oz Ghirardelli semi-sweet chocolate chips 1/3 cup chopped pecans 1/3 cup slivered almonds 1/3 cup currants 14 red candied cherries, quartered Preheat oven to 350 degrees F. 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 by Larry Zisman and Honey Zisman
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