posted by Angel 11-30-99 9:02 PM
Christmas Rocks
Categories: cookies, holiday
Yield: 6 Dozen
3 cup All-purpose flour
1 tbl. 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 tbl 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