This is one of the finest recipes provided by easy desserts. Honestly the name is sort of funny but once you have this you`ll not think skeptical of it again. I can say anything I want but honestly just enjoy it and see for yourself how simple yet delicious this recipe is.
- 3c all-purpose flour
- 1T unsweetened cocoa
- 3/4t baking soda
- 1t cinnamon
- 1t mace
- 1t nutmeg
- 1/2t ginger,Ground
- 1/2t allspice
- 1/4lb candied pineapple
- 1/4lb citron
- 1/4lb candied orange peel
- 1/4lb dates,Pitted
- 1/4lb figs
- 1/4c (or candied cherries),Dried
- 1lb pecans,Chopped
- 1c raisins
- 1/2c currants,Dried
- 1c unsalted butter,softened
- 11/2c sugar
- 1T cold,strong coffee
- 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.
- 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, folding the fruit and nut mixture to coat all the pieces.
- 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 air tight container, with a small wedge of apple to keep them soft.
- The cookies may be glazed or sprinkled with confectioners'sugar, if desired.
Photo by Monica Arellano-Ongpin