MOCHA NUT BALLS
"These tender, flavorfufl cookies are so addictive, I always know I have to make a double batch. The family demands it!" Janet Sullivan, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts :
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.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g
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
We love our coffee in Seattle and not just to drink! These are a quick, rich little treat, similar to Mexican or Russian Wedding Cookies; they go perfectly with a hot cup of coffee or tea.
Provided by momaphet
Categories < 60 Mins
Time 35m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees.
- Cream butter, sugar, and vanilla until light and fluffy.
- Add the next 4 ingredients and mix well, then add nuts.
- Shape into 1" balls and put on ungreased cookie sheets.
- Bake for 15 minutes.
- Cool, then roll in confectioners' sugar.
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1996-01-28 Beat in coffee granules, cocoa and flour until blended. Add nuts. Work with hands until well mixed. Shape dough into 1 inch balls. Arrange on inch or so apart on ungreased cookie sheets. (Cookies do not spread). Bake at 325℉ (160℃) for 15 minutes or until cookies crack slightly. Remove to wire racks. Cool.
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