Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Mace | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cup all-purpose flour
- 1 tbsp Unsweetened cocoa
- 3/4 tsp baking soda
- 1 tbsp cinnamon
- 1 tbsp mace
- 1 tbsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/4 lbs candied pineapple
- 1/4 lbs citron
- 1/4 lbs candied orange peel
- 1/4 lbs Pitted dates
- 1/4 lbs figs
- 1/4 cup Dried or Candied cherries
- 1 lbs Chopped pecans
- 1 cup raisins
- 1/2 cup Dried currants
- 1 cup unsalted butter, softened
- 1 1/2 cup Sugar
- 3 eggs
- 1 tbsp Cold, strong coffee
- =
Directions
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.