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Christmas Rock Cookies

  •  5 stars stars based on 3 reviews
  •   100% would make this again
  • Review this recipe  Read reviews
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These are like "loaded" fruitcake cookies

Makes about 96

1-1/2 cups granulated sugar
1 cup butter or margarine
3 large eggs
3 cups all-purpose flour
1 tablespoon cocoa powder
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 tablespoon strong coffee
1/2 cup currants (cleaned)
1 cup seeded raisins
1 pound chopped pecans
1/4 cup candied cherries
1/4 pound candied pineapple
1/4 pound candied citron peel
1/4 pound dates
1/4 pound candied orange peel

Cream butter and sugar until light and fluffy. Beat eggs until foamy, add to mixture. Sift flour with spices, cocoa and soda. Save out 1/2 cup of flour mixture. Add the rest of flour mixture to butter mixture. Stir in coffee. Cut fruits into small slivers and dredge fruit and chopped pecans lightly in flour saved out for this. Add to fruit and the rest of flour to batter, mixing thoroughly. Pre-heat oven to 325 F. Grease cookie sheets. Drop by teaspoon onto greased cookie sheet. Do not place too close together. Bake for 12 to 15 minutes. Do not over-brown. Store cookies in jars.

Note: Posted by "Marbalet" to the now-defunct Holiday Cookie Club at

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Reviews of Christmas Rock Cookies:

1-3 of 3 reviews  

  Ken in Northwoods WI  Dec 4, 2011
Would make this again.
Found the same recipe in my Mother-in-laws cookbook dating to the 1940s. It was a fav substitute for fruit cake back in the 1920s to 1950s with her family. I love them, wife doesn't, so made a 1/2 batch for me. Keeps well in a sealed tin and covered with a rum or brandy soaked cheese clothe. 4 stars

  Elisha in New Zealand  Oct 25, 2007
Would make this again.
I loved these cookies, They where so easy to make and reminded me of christmas [a season that i love] i will make these at christmas because all my family and friend just loved them. 5 stars

  bridget in greensburg pennsylvania  Sep 18, 2006
Would make this again.
This was the best friutcake cookie I have ever made. It was so easy and tasty. I actually baked them in mini- muffin tins and then soaked them with mixture of dark rum, brandy and simple syrup. I let them sit for about 1 week in the fridge applying mixure daily with a pastry brush. My family and friends just loved them. But don't give to the kids. A kid friendly version would be to substitute Rum and brandy extracts for the real thing. 5 stars

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