1995 3rd place: christmas rocks
6 Dozen
Ingredients
| Quantity | 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 | Eggs | |
| 1 | tablespoon | 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