1995 3rd Place: Christmas Rocks Recipe
Yield: 6 DozenRecipe by luhu.jp
Ingredients:
3 cup: All-purpose flour,
1 tbsp: 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 lbs: Candied pineapple,
1/4 lbs: Citron,
1/4 lbs: Candied orange peel,
1/4 lbs: Pitted dates,
1/4 lbs: Figs,
1/4 cup: Dried or candied cherries,
1 lbs: Chopped pecans,
1 cup: Raisins,
1/2 cup: Dried currants,
1 cup: Unsalted butter, softened
1 1/2 cup: Sugar,
3: Eggs,
1 tbsp: Cold, strong coffee
1: Heat oven to 350 degrees. Have ready ungreased or parchment-lined,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp