• 6servings

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D
MineralsFluorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cups All-purpose flour

  2. 1 tablespoon Unsweetened cocoa

  3. teaspoon Baking soda

  4. 1 teaspoon Cinnamon

  5. 1 teaspoon Mace

  6. 1 teaspoon Nutmeg

  7. teaspoon Ground ginger

  8. teaspoon Allspice

  9. pounds Candied pineapple

  10. pounds Citron

  11. pounds Candied orange peel

  12. pounds Pitted dates

  13. pounds Figs

  14. cup Dried or candied cherries

  15. 1 pounds Chopped pecans

  16. 1 cup Raisins

  17. cup Dried currants

  18. 1 cup Unsalted butter, softened

  19. 1 1/2 cup Sugar

  20. 3 Eggs

  21. 1 tablespoon Cold, strong coffee

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. Have ready ungreased or parchment-lined baking sheet(s). Sift together the flour, cocoa, baking soda and spices.

  2. 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.

  3. 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.

  4. 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.

  5. Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos Posted to MM-Recipes Digest V3 #338 From: Linda Place

  6. Date: Tue, 10 Dec 1996 12:22:52 +0000


Send feedback