3 c. sugar
2 c. butter
6 eggs
6 c. flour
2 tbsp. cocoa
2 tsp. each: cinnamon, nutmeg, mace
1 tsp. each: ginger, allspice
1 1/2 tsp. baking soda
2 tbsp. strong coffee
2 1/2 lbs. candied fruit (combine red and green cherries and pineapple)
1 lb. box currants
1 lb. white raisins
1 lb. dark raisins
4 lbs. nutmeats (almonds, pecans, walnuts, Brazil)

Cut fruits and nuts in small slivers. Dredge in a little of the flour. Set aside.

Beat butter and sugar until light and fluffy. Beat eggs until foamy and add to mixture blending well. Add flour, spices, cocoa, soda and add to mixture together with the coffee. Add the dredged fruit and nuts, mixing carefully and thoroughly (I use my hands).

Drop by teaspoonful onto lightly oiled cookie sheet (I use non-stick and no oil). They will spread some. Bake at 325 degrees 12-18 minutes. They should not brown but become a rich biscuit color. Cool on wire racks. Store in airtight containers with 1/2 apple or 1/2 orange to mellow. The longer they set, the better.