Christmas Fruitcake Cookies with Candied Pineapple

Ingredients

 * 3 cup  all-purpose flour
 * 1 tbsp Unsweetened cocoa
 * 3/4 tsp baking soda
 * 1 tbsp cinnamon
 * 1 tbsp mace
 * 1 tbsp nutmeg
 * 1/2 tsp ground ginger
 * 1/2 tsp allspice
 * 1/4 lbs candied pineapple
 * 1/4 lbs citron
 * 1/4 lbs candied orange peel
 * 1/4 lbs Pitted dates
 * 1/4 lbs figs
 * 1/4 cup Dried or Candied cherries
 * 1 lbs 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.
 * 2) Have ready ungreased or parchment-lined baking sheet(s).
 * 3) Sift together the flour, cocoa, baking soda and spices.
 * 4) Cut candied fruits, dates and figs into small pieces and toss with a small amount of the flour mixture.
 * 5) Combine in a large bowl with the pecans, raisins and currants.
 * 6) Set aside.
 * 7) Beat butter and Sugar in large bowl of electric mixer on high speed until light, about 2 minutes.
 * 8) Add the eggs, one at a time, mixing well after each addition.
 * 9) Mix in the coffee.
 * 10) Stop the mixer and add the flour mixture.
 * 11) Mix on low speed just until combined.
 * 12) Using a wooden spoon, fold in the fruit and nut mixture to coat all the pieces.
 * 13) Drop batter onto baking sheet in walnut-size mounds leaving about 2 inches between each cookie.
 * 14) Bake until set and tops are lightly browned, 14 to 16 minutes.
 * 15) Transfer to a wire rack to cool.
 * 16) Store in an airtight container, with a small wedge of Apple to keep them soft.
 * 17) The cookies may be glazed or sprinkled with confectioners" Sugar, if desired.