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  Recipe Home » Cookies » 1995 3rd Place: Christmas Rocks
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  1995 3rd Place: Christmas Rocks
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 252
Ingredients:
3 cup All-purpose flour
1 tbsp Unsweetened cocoa
3/4 tsp Baking soda
1 tsp Cinnamon
1 tsp Mace
1 tsp Nutmeg
1/2 tsp Ground 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 cup Dried or candied cherries
1 lb Chopped pecans
1 cup Raisins
1/2 cup Dried currants
1 cup Unsalted butter, softened
1 1/2 cup Sugar
3 Eggs
1 tbsp Cold, strong coffee
Instructions:
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
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