Christmas Fruitcake Cookies with Candied Pineapple

Ingredients

 * 3 cups all-purpose flour
 * 1 tbsp unsweetened cocoa
 * ¾ tsp baking soda
 * 1 tbsp cinnamon
 * 1 tbsp mace
 * 1 tbsp nutmeg
 * ½ tsp ground ginger
 * ½ tsp allspice
 * ¼ lbs candied pineapple
 * ¼ lbs citron
 * ¼ lbs candied orange peel
 * ¼ lbs pitted dates
 * ¼ lbs figs
 * ¼ cup dried or candied cherries
 * 1 lbs chopped pecans
 * 1 cup raisins
 * ½ cup dried currants
 * 1 cup unsalted butter, softened
 * 1½ cups sugar
 * 3 eggs
 * 1 tbsp cold, strong coffee

Directions

 * 1) Heat oven to 350°F.
 * 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.