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1995 3rd Place Christmas Rocks

cookies, holidays

3 cup all-purpose flour
1 tablespoon unsweetened cocoa
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/4 lb candied pineapple
1/4 lb citron
1/4 lb candied orange peel
1/4 lb pitted dates
1/4 lb figs
1/4 cup dried or candied cherries
1 lb chopped pecans
1 cup raisins
1/2 cup dried currants
1 cup unsalted butter, softened
1 1/2 cup sugar
3 eggs
1 tablespoon cold, strong coffee

1. Heat oven to 350 degrees. Have ready ungreased or parchment-lined baking sheet(s). Sift together the flour, cocoa, baking soda and spices. Cut candied fruits, dates and figs into small pieces and toss with a small amount of the flour mixture. Combine in a large bowl with the pecans, raisins and currants. Set aside. 2. Beat butter and sugar in large bowl of electric mixer on high speed until light, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the coffee. Stop the mixer and add the flour mixture. Mix on low speed just until combined. Using a wooden spoon, fold in the fruit and nut mixture to coat all the pieces. 3. Drop batter onto baking sheet in walnut-size mounds leaving about 2 inches between each cookie. Bake until set and tops are lightly browned, 14 to 16 minutes. Transfer to a wire rack to cool. Store in an airtight container, with a small wedge of apple to keep them soft. The cookies may be glazed or sprinkled with confectioners' sugar, if desired. Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos Posted to MM-Recipes Digest V3 #338 From: Linda Place Date: Tue, 10 Dec 1996 12:22:52 +0000

Yield: 6 dozen

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