Christmas Rocks

Yields:	12 servings
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1. 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.

2. Beat butter and sugar in large bowl of electric mixer on high 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.

3. Drop batter onto baking sheet in walnut-size mounds leaving 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.

This bread is very moist. It makes great croutons also! I am making it for the second time now.