Ingredients

  • 3 cups All-purpose flour
  • 1 tablespoon Unsweetened cocoa
  • ¾ teaspoon Baking soda
  • 1 teaspoon Cinnamon
  • 1 teaspoon Mace
  • 1 teaspoon Nutmeg
  • ½ teaspoon Ground ginger
  • ½ teaspoon Allspice
  • ¼ lb. Candied pineapple
  • ¼ lb. Citron
  • ¼ lb. Candied orange peel
  • ¼ lb. Pitted dates
  • ¼ lb. Figs
  • ¼ cup Dried or candied cherries
  • 1 lb. Chopped pecans
  • 1 cup Raisins
  • ½ cup Dried currants
  • 1 cup Unsalted butter, softened
  • 1 ½ cups Sugar
  • 3 Eggs
  • 1 tablespoon Cold, strong coffee

Directions

1. Heat oven to 350℉. 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.

Notes
Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest. By Phyllis Theodos

Categories
Cookies