Prep 1 hr
Cook 12 mins
An old recipe from my Great Aunt. She made these every holiday. This recipe makes a lot, so am entering here so I can adjust the recipe. Try them this year - you'll be surprised how yummy they are.
- 1 cup butter
- 1 1⁄2 cups white sugar
- 3 large eggs
- 3 cups flour
- 1 tablespoon cocoa
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon mace
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon allspice
- 3⁄4 teaspoon baking soda
- 1 tablespoon strong coffee
- 1 1⁄4 cups currants
- 1 cup raisins
- 1 lb chopped nuts (pecans or what you like)
- 1⁄4 cup chopped candied cherry
- 1⁄4 lb chopped candied pineapple
- 1⁄4 lb chopped citron
- 1⁄4 lb chopped dates
- 1⁄4 lb chopped candied grapefruits or 1⁄4 lb orange peel
- Preheat oven to 325 degrees. Prepare cookie sheets by greasing or covering with parchment paper.
- Dredge chopped fruits in some of the flour. Using mixer, cream softened butter and sugar. Add well beaten eggs. Sift flour with spices, cocoa, baking soda and add to mixture, along with coffee. Add fruits and nuts and fold in, making sure to incorporate thoroughly.
- Drop cookie dough by teaspoon onto prepared cookie sheets. Bake for 12 to 18 minutes or until a rich biscuit color. Cool on racks.
- Store in jars. If you like, you may sprinkle with sherry occasionally or place a cut apple or orange inside the jar (to keep cookies moist). The longer the cookies stand, the better they taste. These cookies also freeze well in moisture-proof bags.
- You can use other fruits or nuts - whatever you prefer.