| 1 | Heat oven to 350 degrees. |
| 2 | Have ready ungreased or parchment-lined baking sheet(s). |
| 3 | Sift together the flour, cocoa, baking soda and spices. |
| 4 | Cut candied fruits, dates and figs into small pieces and toss with a small amount of the flour mixture. |
| 5 | Combine in a large bowl with the pecans, raisins and currants. |
| 6 | Set aside. |
| 7 | Beat butter and sugar in large bowl of electric mixer on high speed until light, about 2 minutes. |
| 8 | Add the eggs, one at a time, mixing well after each addition. |
| 9 | Mix in the coffee. |
| 10 | Stop the mixer and add the flour mixture. |
| 11 | Mix on low speed just until combined. |
| 12 | Using a wooden spoon, fold in the fruit and nut mixture to coat all the pieces. |
| 13 | Drop batter onto baking sheet in walnut-size mounds leaving about 2 inches between each cookie. |
| 14 | Bake until set and tops are lightly browned, 14 to 16 minutes. |
| 15 | Transfer to a wire rack to cool. |
| 16 | Store in an airtight container, with a small wedge of apple to keep them soft. |
| 17 | The cookies may be glazed or sprinkled with confectioners" sugar, if desired. |
| 18 | third-place winner in the 1995 chicago tribune holiday cookie contest: by phyllis theodos |
