2 : Eggs, well beaten
1 : c Powdered sugar
2 : ts Vanilla
1/2 : ts Salt
4 : c Cider vinegar
1/4 : c Honey; ( to 1/2)
1/4 : c Cheap yellow prepared
-mustard; : -mustard; (NOT Dijon)
4 : tb Brown sugar
4 : ts Salt
2 : ts Ground black pepper; coarse
4 : ts Red hot pepper flakes;
0: Preheat oven to 350 degrees
1: Cream butter with brown sugar, brandy flavoring, and corn syrup; add egg and beat until very light
2: Coat candied fruit with 1 tablespoon of the flour; set aside
3: Sift remaining flour with pumpkin pie spice, baking powder, and salt
4: Stir dry ingredients into creamed mixture
5: Add fruit, chocolate chips, pecans, almonds, and currants
6: Chill dough 1 hour
7: Drop by heaping teaspoon onto greased baking sheet
8: Top each cookie with piece of cherry
9: Bake for 8 to 10 minutes
10: Cool on rack
11: Store in covered containers several days to soften and age
12: Makes 4-1/2 dozen cookies
13: Source: The 47 Best Chocolate Chip Cookies in the World Cookbook Reformatted by: CYGNUS, HCPM52C