Yield: 6 Dozen
Measure | Ingredient |
---|---|
3 cups | All-purpose flour |
1 tablespoon | Unsweetened cocoa |
¾ teaspoon | Baking soda |
1 teaspoon | Cinnamon |
1 teaspoon | Mace |
1 teaspoon | Nutmeg |
½ teaspoon | Ground ginger |
½ teaspoon | Allspice |
¼ pounds | Candied pineapple |
¼ pounds | Citron |
¼ pounds | Candied orange peel |
¼ pounds | Pitted dates |
¼ pounds | Figs |
¼ cup | Dried or candied cherries |
1 pounds | Chopped pecans |
1 cup | Raisins |
½ cup | Dried currants |
1 cup | Unsalted butter, softened |
1½ cup | Sugar |
3 \N | 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