-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 -----