Christmas Rocks

3 cups 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

Heat oven to 350 degrees. Have ready ungreased or parchment-lined baking sheets. 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, fold in the fruit and nut mixture to coat all the pieces.

Place 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.