Ingredients

• 1 teaspoon cinnamon
• 1 teaspoon mace
• 1 teaspoon nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon allspice
• ¼ pound candied pineapple
• ¼ pound citron
• ¼ pound candied orange peel
• ¼ pound pitted dates
• ¼ pound figs
• ¼ cup dried or candied cherries
• 1 pound chopped pecans
• 1 cup raisins
• ½ cup dried currants
• 1 cup unsalted butter (softened)
• 1 ½ cups sugar
• 3 eggs
• 1 tablespoon cold, strong coffee

Directions

• Directions
• Heat oven to 350 degrees. Have ready ungreased or parchment-lined baking sheets. Sift together the flour, cocoa, baking soda and spices. Cut candied fruits, dates and figs into small pieces and toss with a small amount of the flour mixture. Combine in a large bowl with the pecans, raisins and currants. Set aside.
• Beat butter and sugar in large bowl of electric mixer on high speed until light about 2 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the coffee. Stop the mixer and add the flour mixer. Mix on low speed just until combined. Using a wooden spoon, fold in the fruit and nut mixture to coat all the pieces.
• Drop batter onto baking sheet in walnut-size mounds leaving about 2 inches between each cookie. Bake until set and tops are lightly browned, 14 to 16 minutes. Transfer to a wire rack to cool. Store in an airtight container with a small wedge of the apple to keep them soft. The cookies may be glazed or sprinkled with confectioner’s sugar if desired.