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 -----
| 
