Christmas Rocks
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
cocoa powder
unsweetened |
|
| ¾ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
mace
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
allspice
|
|
| ¼ | pound |
candied pineapple
|
|
| ¼ | pound |
citron
|
|
| ¼ | pound |
candied orange peel
|
*
|
| ¼ | pound |
dates
pitted |
|
| ¼ | pound |
figs
|
|
| ¼ | cup |
cherries, dried
or candied |
*
|
| 1 | pound |
pecans
chopped |
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
currants
dried |
|
| 1 | cup |
butter
, softened |
|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
coffee
strong, cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
cocoa powder
unsweetened |
|
| 3.8 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
mace
|
|
| 5 | ml |
nutmeg
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
allspice
|
|
| 113.4 | g |
candied pineapple
|
|
| 113.4 | g |
citron
|
|
| 113.4 | g |
candied orange peel
|
*
|
| 113.4 | g |
dates
pitted |
|
| 113.4 | g |
figs
|
|
| 59 | ml |
cherries, dried
or candied |
*
|
| 453.6 | g |
pecans
chopped |
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
currants
dried |
|
| 237 | ml |
butter
, softened |
|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 15 | ml |
coffee
strong, cold |
|
Directions
- Heat oven to 350℉ (180℃). 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.
- Beat butter and sugar in large bowl of electric mixer on high 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.
- Drop batter onto baking sheet in walnut-size mounds leaving 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.
