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3 c All-purpose flour
1 tb Unsweetened cocoa
3/4 ts Baking soda
1 ts Cinnamon
1 ts Mace
1 ts Nutmeg
1/2 ts Ground ginger
1/2 ts 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 c Dried or candied cherries
1 lb Chopped pecans
1 c Raisins
1/2 c Dried currants
1 c Unsalted butter, softened
1 1/2 c Sugar
3 Eggs
1 tb Cold, strong coffee
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 confectioners'
sugar, if desired.
Third-place winner in the 1995 Chicago Tribune Holiday Cookie
Contest: by Phyllis Theodos
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