----- Original Message ----- From: "Deirdre Dee Cox" * Exported from MasterCook * 1995 3RD PLACE: CHRISTMAS ROCKS Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : blue ribbon chocolate spice w/fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 candied pineapple 1/4 pound citron 1/4 pound candied orange peel 1/4 pound pitted dates 1/4 pound figs 1/4 cup dried or candied cherries 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 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 busted by S. Horton 9/15/98 http://saraskitchen.faithweb.com http://saraskitchen.faithweb.com Source: "Posted to Monthly Recipe Swap Cookie Swap 2000" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1471 Calories; 85g Fat (50.1% calories from fat); 18g Protein; 174g Carbohydrate; 13g Dietary Fiber; 176mg Cholesterol; 217mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 3 Fruit; 16 1/2 Fat; 4 1/2 Other Carbohydrates. NOTES : from zosha's files