Servings: 12
Ingredients
- 3 c. All-purpose flour
- 1 Tbsp. Unsweetened cocoa
- 3/4 tsp Baking soda
- 1 tsp Cinnamon
- 1 tsp Mace
- 1 tsp Nutmeg
- 1/2 tsp Grnd ginger
- 1/2 tsp 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. Dry or possibly candied cherries
- 1 lb Minced pecans
- 1 c. Raisins
- 1/2 c. Dry currants
- 1 c. Unsalted butter, softened
- 11/2 c. Sugar
- 3 x Large eggs
- 1 Tbsp. Cool, strong coffee
Directions
- 1. Heat oven to 350 degrees. Have ready ungreased or possibly parchment-lined baking sheet(s). Sift together the flour, cocoa, baking soda and spices. Cut candied fruits, dates and figs into small pcs and toss with a small amount of the flour mix. 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 till light, about 2 min. Add in the Large eggs, one at a time, mixing well after each addition. Fold in the coffee. Stop the mixer and add in the flour mix. Mix on low speed just till combined.
- Using a wooden spoon, mix in the fruit and nut mix to coat all the pcs.
- 3. Drop batter onto baking sheet in walnut-size mounds leaving about 2 inches between each cookie. Bake till set and tops are lightly browned, 14 to 16 min. Transfer to a wire rack to cold. Store in an airtight container, with a small wedge of apple to keep them soft. The cookies may be glazed or possibly sprinkled with confectioners' sugar, if you like.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 236g | |
Recipe makes 12 servings | |
Calories 868 | |
Calories from Fat 275 | 32% |
Total Fat 31.95g | 40% |
Saturated Fat 11.77g | 47% |
Trans Fat 0.0g | |
Cholesterol 93mg | 31% |
Sodium 102mg | 4% |
Potassium 419mg | 12% |
Total Carbs 146.23g | 39% |
Dietary Fiber 6.1g | 20% |
Sugars 113.89g | 76% |
Protein 8.05g | 13% |
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