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    Christmas Rocks


    Source of Recipe


    Internet

    List of Ingredients




    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.

    Recipe




 

 

 


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