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1995 3rd Place Christmas Rocks

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Cookies Holiday

Ingredients:

  • 3 c All-purpose flour
  • 1 tb Unsweetened cocoa
  • 3/4 ts Baking soda
  • 1 ts Cinnamon
  • 1 ts Mace
  • 1 ts Nutmeg
  • 1/2 ts Ground ginger
  • 1/2 ts 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 c Dried or candied cherries
  • 1 lb Chopped pecans
  • 1 c Raisins
  • 1/2 c Dried currants
  • 1 c Unsalted butter, softened
  • 1 1/2 c Sugar
  • 3 Eggs
  • 1 tb Cold, strong coffee

Directions:

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 <placel@worldnet.att.net>
 
Date: Tue, 10 Dec 1996 12:22:52 +0000