1995 3rd Place: Christmas Rocks

6 Servings

3 c all-purpose flour
1 T unsweetened cocoa
3/4 t baking soda
1 t cinnamon
1 t mace
1 t nutmeg
1/2 t ginger, Ground
1/2 t allspice
1/4 lb candied pineapple
1/4 lb citron
1/4 lb candied orange peel
1/4 lb dates, Pitted
1/4 lb figs
1/4 c (or candied cherries), Dried
1 lb pecans, Chopped
1 c raisins
1/2 c currants, Dried
1 c unsalted butter, softened
1 1/2 c sugar
3 eggs
1 T 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.