1 c. all-purpose flour
1/2 c. packed light brown sugar
1/2 c. currant jelly
1/4 c. cocoa
4 tbsp. butter (1/2 stick), softened
2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
1 lg. egg
1 (6 oz.) pkg. semi-sweet chocolate pieces (1 c.)
1 (4 oz.) can walnuts (1 c.) coarsely chopped
1 (3 oz.) can pecans (1 c.), coarsely chopped
3/4 c. pitted dates, coarsely chopped
3/4 c. dark seedless raisins
1 (8 oz.) container candied fruit & peel mix (1 c.)

ABOUT 2 HOURS BEFORE SERVING OR EARLY IN THE DAY:

In a large bowl, with spoon, mix first 9 ingredients until well blended. Stir in chocolate pieces, walnuts, pecans, dates and raisins.

Preheat oven to 350 degrees. Grease and flour large cookie sheet. Drop dough by rounded teaspoons, 1 1/2 inches apart, onto cookie sheet. Press a few pieces of fruit and peel mix into top of each cookie. Bake 10 to 12 minutes until set. Cool cookies on cookie sheet 1 minutes. With pancake turner, carefully remove cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container. Makes about 4 1/2 dozen.