---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Christmas Rocks (1995 3rd Place)
 Categories: Cookies, Holiday
      Yield: 6 Cookies
 
      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 Pecans; chopped
      1 c  Raisins
    1/2 c  Dried currants
      1 c  Unsalted butter; softened
  1 1/2 c  Sugar
      3    Eggs
      1 tb Strong coffee; cold
 
  Heat oven to 350°F. 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" 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 by Phyllis Theodos

  Recipe FROM: Chicago Tribune Holiday Cookie Contest
 
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