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1995 3rd Place: Christmas Rocks
Author/Submitted by: Phyllis Theodos,
1995 Chicago Tribune Holiday Cookie Contest
Servings: 6
Categories:
Chocolate
/
Cookies
/
Desserts
/
Fruits
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
Ground ginger 1/2
teaspoon
Allspice 1/4
pound
Pineapple,
candied
1/4
pound
Citron 1/4
pound
Candied orange peel 1/4
pound
Pitted dates 1/4
pound
Figs 1/4
cup
Dried cherries,
or candied
1
pound
Chopped pecans 1
cup
Raisins 1/2
cup
Dried currants 1
cup
Unsalted butter,
softened
1 1/2
cups
Sugar 3
Eggs 1
tablespoon
Coffee,
cold, strong
Directions:
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 confectioner's sugar, if desired.
Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos
Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos
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