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1995 3rd Place: Christmas Rocks

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Bars and Cookies Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
3/4 ts Baking soda
1/2 ts Ground ginger
1/2 ts Allspice
1/2 c Dried currants
1 1/2 c Sugar

: 3 cup All-purpose flour : 1 Tbsp Unsweetened cocoa : 1 tsp Cinnamon : 1
tsp Mace : 1 tsp Nutmeg 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 cup Unsalted
butter, softened : 3 Eggs : 1 Tbsp Cold, strong coffee 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. 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. 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 From:
(Cicconifms)


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