Christmas Rocks

Directions

1. 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.

1. 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.
2. 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.