Yuletide Chocolate Chip Cookies Recipe
Yield: 54 ServingsRecipe by luhu.jp
Ingredients:
-Dottie Cross TMPJ72B,
1/2 cup: Butter or margarine, softene
2/3 cup: Packed brown sugar, firmly p
1 tsp: Brandy flavoring,
3 tbsp: Dark corn syrup,
1: Egg,
1 cup: Diced candied mixed fruit,
1 1/3 cup: Flour,
1 tsp: Pumpkin pie spice,
3/4 tsp: Baking powder,
1/4 tsp: Salt,
1 package: , (6 ozs) Ghiradelli Semi-Swee Chocolate Chips
1/3 cup: Chopped pecans,
1/3 cup: Slivered almonds,
1/3 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 4-1/2 dozen cookies.
Source: The 47 Best Chocolate Chip Cookies in the World Cookbook
Reformatted by: CYGNUS, HCPM52C
Source from luhu.jp
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
Source from luhu.jp