Mocha Butterballs Recipes

MOCHA NUT BALLS

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.

MOCHA NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
• In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

THE BEST MOCHA BUTTERCREAM FROSTING / ICING

Steps:

• In your mixer, beat the softened butter with the powdered sugar until it is creamy.
• Add in the cocoa powder, vanilla extract & coffee.
• Beat with the mixer until it's nice and fluffy (about a minute or 2)
• This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.

MOCHA BUTTERBALLS

Steps:

• Preheat oven to 325F degrees.
• Have ungreased cookie sheets ready.
• Beat butter, sugar and vanilla together until fluffy.
• Dissolve coffee in hot water and stir into butter mixture.
• Sift flour, cocoa and salt into mixture and add nuts.
• Stir to blend well.
• Shape into one-inch balls and put on cookie sheets.
• Bake 15 minutes or until set.
• Roll in icing sugar while warm.
• Let cool and roll in icing sugar again before storing in a container with a tight lid.

MOCHA BUTTER BALLS

Steps:

• Preheat oven to 350°F.
• In bowl of a standing electric mixer beat together all ingredients except confectioners' sugar until just combined well. Form dough into 1-inch balls and arrange about 3/4 inch apart on baking sheets.
• Bake cookies in batches in middle of oven until just firm and beginning to brown, about 18 minutes, and cool on baking sheets 5 minutes.
• Sift confectioners' sugar into a bowl. After the 5 minutes cooling, toss balls, a few at a time, in confectioners' sugar, coating them well and transferring them as coated to trays to cool completely. (Before balls are stored or frozen, they can be coated lightly again in confectioners' sugar to keep them from sticking to each other.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

MOCHA NUT BUTTERBALLS

Steps:

• Cream together butter, sugar and vanilla. Combing dry ingredients and add to butter/egg mixture. Stir in nuts. Roll into 1 inch balls. Bake on ungreased cookie sheet at 325 deg for 15-20 minutes. Sprinkle with confectioners sugar.