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Name: 1995 3rd Place Christmas Rocks
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 ts Nutmeg; 1 c Unsalted butter, softened; 1/4 c Dried or candied cherries; 1 1/2 c Sugar; 1/2 ts Ground ginger; 1/4 lb Pitted dates; 1 tb Cold, strong coffee; 1 c Raisins; 1/2 c Dried currants; 1/4 lb Candied pineapple; 1/4 lb Candied orange peel; 1/4 lb Figs; 1/2 ts Allspice; 1 ts Cinnamon; 3 Eggs; 1/4 lb Citron; 1 tb Unsweetened cocoa; 3/4 ts Baking soda; 1 ts Mace; 1 lb Pecans chopped; 3 c All-purpose flour

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INGREDIENTS

1 ts Nutmeg
1 c Unsalted butter, softened
1/4 c Dried or candied cherries
1 1/2 c Sugar
1/2 ts Ground ginger
1/4 lb Pitted dates
1 tb Cold, strong coffee
1 c Raisins
1/2 c Dried currants
1/4 lb Candied pineapple
1/4 lb Candied orange peel
1/4 lb Figs
1/2 ts Allspice
1 ts Cinnamon
3 Eggs
1/4 lb Citron
1 tb Unsweetened cocoa
3/4 ts Baking soda
1 ts Mace
1 lb Pecans ; chopped
3 c All-purpose flour

Dozen

INSTRUCTIONS

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 Posted to MM-Recipes Digest V3 #338 From: Linda Place Date: Tue, 10 Dec 1996 12:22:52 +0000

NOTES

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1995 3rd Place Christmas Rocks

1 ts Nutmeg 
1 c Unsalted butter, softened 
1/4 c Dried or candied cherries 
1 1/2 c Sugar 
1/2 ts Ground ginger 
1/4 lb Pitted dates 
1 tb Cold, strong coffee 
1 c Raisins 
1/2 c Dried currants 
1/4 lb Candied pineapple 
1/4 lb Candied orange peel 
1/4 lb Figs 
1/2 ts Allspice 
1 ts Cinnamon 
3  Eggs 
1/4 lb Citron 
1 tb Unsweetened cocoa 
3/4 ts Baking soda 
1 ts Mace 
1 lb Pecans chopped
3 c All-purpose flour

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  Posted to MM-Recipes Digest V3 #338    From: Linda Place <placel@worldnet.att.net>    Date: Tue, 10 Dec 1996 12:22:52 +0000

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Nutrition

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Serving Size: 1 Dozen (578g)
Recipe Makes: 6 Dozen

Calories: 1912
Calories from Fat: 610 (32%)

Amt Per Serving		% DV

	Total Fat 67.8g	90 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 35.5g
	Polyunsanturated Fat 18.2g
Cholesterol 528.8mg		163 %
Sodium 1172.4mg		40 %
Potassium 1449.9mg		38 %
Total Carbohydrate 316.2g		93 %
	Dietary Fiber 15.5g	62 %
	Sugars, other 300.7g
Protein 32.4g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1912

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