| 3 cup All-purpose flour | | 1 tbl Unsweetened cocoa | | 34 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 x Eggs | | 1 tbl 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. |
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