1995 3rd Place: Christmas Rocks Recipe

  
      Yield: 6 Servings
 
      3 c  all-purpose flour
      1 T  unsweetened cocoa
    3/4 t  baking soda
      1 t  cinnamon
      1 t  mace
      1 t  nutmeg
    1/2 t  ginger,Ground
    1/2 t  allspice
    1/4 lb candied pineapple
    1/4 lb citron
    1/4 lb candied orange peel
    1/4 lb dates,Pitted
    1/4 lb figs
    1/4 c  (or candied cherries),Dried
      1 lb pecans,Chopped
      1 c  raisins
    1/2 c  currants,Dried
      1 c  unsalted butter,softened
  1 1/2 c  sugar
      3    eggs
      1 T  cold,strong coffee

Heat oven to 350 degrees. Have ready ungreased or parchment-lined
baking sheet(s). 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 mixture. 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 apple to keep them soft. The
cookies may be glazed or sprinkled with confectioners' sugar, if
desired.

       1995 4th Place: Friendship Cookies
 
      Yield: 1 Servings
 
  2 1/4 c  Unsifted all-purpose flour
    3/4 c  Vegetable oil
    1/2 c  Sugar
      1    Egg
    1/4 c  Pure maple syrup
    1/4 c  Sorghum molasses
      2 t  Baking soda
      1 t  ginger,Ground
    1/2 t  Cinnamon
    1/2 t  cardamom,Ground
    1/4 t  Salt
           Additional sugar for coating

1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready.

2. Combine all ingredients, except sugar for coating, in large bowl of
an electric mixer. Beat on low speed until combined. Refrigerate to
firm dough slightly, about 20 minutes.

3. Roll into large balls, using 1/4 cup dough each for large cookies or
a scant tablespoon for smaller cookies (dough will be soft). Roll in
additional sugar to coat. Arrange on baking sheet, spacing them 3
inches apart.

4. Bake until set, about 15 minutes for large cookies and 10 minutes
for smaller ones. Cool on baking sheet 1 minute before transferring to
wire rack to cool.