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.