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> * Exported from BigOven *
>
> 1995 3rd Place: Christmas Rocks
>
> Recipe By :
> Serving Size :6
> Cuisine :
> Main Ingred. :
> Categories :Bars and Cookies Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------- --------------------------------
> 3/4 ts Baking soda
> 1/2 ts Ground ginger
> 1/2 ts Allspice
> 1/2 c Dried currants
> 1 1/2 c Sugar
>
> : 3 cup All-purpose flour : 1 Tbsp Unsweetened cocoa : 1 tsp Cinnamon : 1
> tsp Mace : 1 tsp Nutmeg 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 cup Unsalted
> butter, softened : 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.
> 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 From: (Cicconifms)
>
>
> ** This recipe can be pasted directly into BigOven for Windows. **
> ** Easy recipe software. Try it free at: http://www.bigoven.com **
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