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Original recipe yields 96 servings (8 dozen)
- 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.
- Preheat oven to 325 degrees F (170 degrees C). Grease cookie sheets.
- Drop by teaspoon onto cookie sheet. Do not place too close together. Bake for 12 to 15 minutes. Do not over-brown. Store cookies in jars.
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Per Serving: 100 calories; 5.6 12.5 1.2 11 31 Full nutrition
ReviewsRead all reviews 2
had a similar cookie years ago called english rocks. very good, better after they have set for a couple of weeks. will keep for a several months in closed containers (tins work the best)