Instructions: 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.

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