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 lb candied pineapple
1/4 lb citron
1/4 lb candied orange peel
1/4 lb pitted dates
1/4 lb figs
1/4 cup dried or candied cherries
1 lb 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
Directions
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
Servings: 6 dozen
1995 3rd Place: Christmas Rocks Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into ancient history, at least as far as ancient Egypt, and possibly even further. Having said that, in the main part, these old records were just simple hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times around 25BC a man called Apicius created a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times made use of many different spices and herbs, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. During the following few centuries, the rich families of Europe competed with each other to serve up the most exotic meals, and because of this chefs and their recipe collections were greatly in demand. Notwithstanding that, it was during the 19th century that cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes common in their social group. The revolution that is television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this 1995 3rd Place_ Christmas Rocks recipe.
