1995 3rd Place Christmas Rocks

Title: 1995 3rd Place Christmas Rocks
Yield: 6 Dozen
Categories: 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


    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