Recipe number 119 is

1995 3rd Place: Christmas Rocks

The ingredients are:
3 cup All-purpose flour 1 tbsp Unsweetened cocoa 3/4 tsp Baking soda 1 tsp Cinnamon 1 tsp Mace 1 tsp Nutmeg 1/2 tsp Ground ginger 1/2 tsp 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 cup Dried or candied cherries 1 lb Chopped pecans 1 cup Raisins 1/2 cup Dried currants 1 cup Unsalted butter, softened 1 1/2 cup Sugar 3 Eggs 1 tbsp Cold, strong coffee

The recipe yield is:
6 Dozen

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

Cookies; Holiday

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