Ingredients
- 3 eggs
- 2 between cookie (inches)
- 1/4 citron
- 3 c all purpose flour
- 1 1/2 c sugar
- 1 lb pecans (chopped)
- 1 c raisins
- 1 c butter (unsalted)
- 1/4 lb candied pineapple
- 1/4 lb figs
- 1/4 lb pitted dates
- 1/2 c currants (dried)
- 1/4 lb candied orange peel
- 1 tb unsweetened cocoa
- 1 ts cinnamon
- 3/4 ts baking soda
- 1 ts nutmeg
- 1 ts mace
- 1/2 ts allspice
- 1/2 ts ginger (ground)
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. Third-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by Phyllis Theodos ----
