---------- Recipe via Meal-Master (tm) v8.05
       Title: 1995 3rd Place: Christmas Rocks
  Categories: Cookies, Holiday
       Yield: 6 servings
       3 c  All-purpose flour
       1 tb Unsweetened cocoa
     3/4 ts Baking soda
       1 ts Cinnamon
       1 ts Mace
       1 ts Nutmeg
     1/2 ts Ground ginger
     1/2 ts 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 c  Dried or candied cherries
       1 lb Chopped pecans
       1 c  Raisins
     1/2 c  Dried currants
       1 c  Unsalted butter, softened
   1 1/2 c  Sugar
       3    Eggs
       1 tb 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.
     Third-place winner in the 1995 Chicago Tribune Holiday Cookie
     Contest: by Phyllis Theodos