Ingredients
- 3 eggs
- 2 between cookie (inches)
- 1/4 citron
- 375 gr all purpose flour
- 300 gr sugar
- 260 gr pecans (chopped)
- 170 gr raisins
- 130 gr butter (unsalted)
- 120 gr candied pineapple
- 70 gr figs
- 70 gr pitted dates
- 55 gr currants (dried)
- 45 gr candied orange peel
- 5 gr unsweetened cocoa
- 3 gr cinnamon
- 3 gr baking soda
- 2 gr nutmeg
- 2 gr mace
- 1 gr allspice
- 1 gr 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 ----
