---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Cookies, Holiday, Chocolate
       Yield: 54 servings
            -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