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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