1995 3rd Place: Christmas Rocks

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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