1995 3RD PLACE: CHRISTMAS ROCKS

• 3 c all-purpose flour

• 1 tb unsweetened cocoa

• 0.75 ts baking soda

• 1 t cinnamon

• 1 t mace

• 1 t nutmeg

• 0.5 t ground ginger

• 0.5 t allspice

• 0.25 lb Candied Pineapple

• 0.25 lb Citron

• 0.25 lb Candied orange peel

• 0.25 lb pitted dates

• 0.25 lb Figs

• 0.25 c Dried or candied cherries

• 1 lb chopped pecans

• 1 c Raisins

• 0.5 c Dried currants

• 1 c Unsalted butter, softened

• 1.5 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