A recipe for 1995 3rd Place: Christmas Rocks. Follow the simple recipe instructions for 1995 3rd Place: Christmas Rocks shared by other home cooking experts.
Ingredients
3 c. All-purpose flour1 Tbs. 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 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 Tbs. Cold, strong coffee
Directions
1. Heat oven to 350 degrees. Have ready ungreased or parchment-linedbaking 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,
