Recipe Archives->Holidays->Christmas Rocks

 
CHRISTMAS ROCKS
 
3 cups 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
 
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.

p 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.

Printable version: christmas-rocks.txt.