1995 3rd Place Christmas Rocks

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


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