| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chicago |
Cookies, Holiday |
6 |
Dozen |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #338
From: Linda Place <placel@worldnet.att.net>
Date: Tue, 10 Dec 1996 12:22:52 +0000
A Message from our Provider:
“Do you only BELIEVE in God? How about loving him!”