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  • 1995 3rd Place: Christmas Rocks 1

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    1995 3rd Place: Christmas Rocks 1
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 c. All-purpose flour
    • 1 Tbsp. Unsweetened cocoa
    • 3/4 tsp Baking soda
    • 1 tsp Cinnamon
    • 1 tsp Mace
    • 1 tsp Nutmeg
    • 1/2 tsp Grnd ginger
    • 1/2 tsp 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. Dry or possibly candied cherries
    • 1 lb Minced pecans
    • 1 c. Raisins
    • 1/2 c. Dry currants
    • 1 c. Unsalted butter, softened
    • 11/2 c. Sugar
    • 3 x Large eggs
    • 1 Tbsp. Cool, strong coffee

    Directions

    1. 1. Heat oven to 350 degrees. Have ready ungreased or possibly parchment-lined baking sheet(s). Sift together the flour, cocoa, baking soda and spices. Cut candied fruits, dates and figs into small pcs and toss with a small amount of the flour mix. Combine in a large bowl with the pecans, raisins and currants. Set aside.
    2. 2. Beat butter and sugar in large bowl of electric mixer on high speed till light, about 2 min. Add in the Large eggs, one at a time, mixing well after each addition. Fold in the coffee. Stop the mixer and add in the flour mix. Mix on low speed just till combined.
    3. Using a wooden spoon, mix in the fruit and nut mix to coat all the pcs.
    4. 3. Drop batter onto baking sheet in walnut-size mounds leaving about 2 inches between each cookie. Bake till set and tops are lightly browned, 14 to 16 min. Transfer to a wire rack to cold. Store in an airtight container, with a small wedge of apple to keep them soft. The cookies may be glazed or possibly sprinkled with confectioners' sugar, if you like.

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