Christmas Rocks

by Rosie
(New York City)

These lovely little spiced cookies are always a hit at Christmas in our house.

INGREDIENTS:
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 ginger, ground
1/2 teaspoon allspice
1/4lb candied pineapple
1/4lb citron
1/4lb candied orange peel
1/4lb dates, pitted
1/4lb figs
1/4 cup candied cherries
1lb pecans,Chopped
1 cup raisins
1/2 cup currants
1 cup unsalted butter, softened
1 1/2 cups sugar
3 eggs
1 tablespoon cold, strong coffee

METHOD:
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.