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Ingredientes
- 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
Direcciones
- 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% |
