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1995 3rd Place: Christmas Rocks

Author/Submitted by: Phyllis Theodos, 1995 Chicago Tribune Holiday Cookie Contest
Servings: 6
Categories: Chocolate / Cookies / Desserts / Fruits

Ingredients:
3  cups  All-purpose flour
1  tablespoon  Unsweetened cocoa
3/4  teaspoon  Baking soda
1  teaspoon  Cinnamon
1  teaspoon  Mace
1  teaspoon  Nutmeg
1/2  teaspoon  Ground ginger
1/2  teaspoon  Allspice
1/4  pound  Pineapple, candied
1/4  pound  Citron
1/4  pound  Candied orange peel
1/4  pound  Pitted dates
1/4  pound  Figs
1/4  cup  Dried cherries, or candied
1  pound  Chopped pecans
1  cup  Raisins
1/2  cup  Dried currants
1  cup  Unsalted butter, softened
1 1/2  cups  Sugar
3    Eggs
1  tablespoon  Coffee, cold, strong

Directions:
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 confectioner's sugar, if desired.

Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos


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