Christmas Rocks

• 1 1/2 c. sugar
• 1 Tbsp. cocoa
• 1 Tbsp. strong coffee
• 1 c. butter
• 3 eggs
• 3/4 tsp. baking soda
• 1/2 c. currants
• 3 c. self-rising flour
• 1 tsp. each: nutmeg, cinnamon and mace
• 1/2 tsp. each: ginger and allspice
• 1 c. seedless raisins
• 1 c. pecans or walnuts
• 1/4 c. candied cherries
• 1 large container candied fruit

1. Chop all fruits; dredge lightly with flour and set aside. Cream butter and sugar.
2. Beat eggs until foamy; add to sugar mixture, blending well.
3. Sift flour with spices, cocoa and soda; add to mixture, together with the dredged fruit and strong coffee. Mix well.
4. Drop by teaspoon onto lightly oiled cookie sheet.
5. Do not place too close together, as they will spread some.
6. Bake at 325u0b0 for 12 to 18 minutes, until they become a rich biscuit color. Cool; store in jars.
7. Makes 10 dozen cookies.
8. The longer they stand, the better they are.

sugar, cocoa, coffee, butter, eggs, baking soda, currants, flour, nutmeg, ginger, raisins, pecans, candied cherries, candied fruit

Taken from www.cookbooks.com/Recipe-Details.aspx?id=165847 (may not work)