Cooking Recipe 1995 3Rd Place: Christmas Rocks
Recipe Ingredients
Directions
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