Best Mocha Balls Recipes

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MOCHA NUT BUTTER BALLS



Mocha Nut Butter Balls image

I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts.

Provided by JEANIE BEAN

Categories     Desserts     Cookies

Time 45m

Yield 48

Number Of Ingredients 9

1 ¾ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon instant coffee granules
½ teaspoon salt
1 cup butter, softened
½ cup white sugar
2 teaspoons vanilla extract
2 cups finely chopped pecans
1 cup confectioners' sugar for rolling

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 NUT BALLS



Mocha Nut Balls image

"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

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1 tablespoon instant coffee granules
1 cup finely chopped pecans or walnuts
Confectioners' sugar

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 BUTTER BALLS



Mocha Butter Balls image

Categories     Cookies     Coffee     Chocolate     Nut     Bake     Christmas     Pecan     Walnut     Winter     Gourmet

Yield Makes about 6 dozen cookies

Number Of Ingredients 5

1/2 preparedBasic Butter Cookie Dough at room temperature
1/4 cup unsweetened cocoa powder (not Dutch process)
2 teaspoons instant espresso powder
1 cup finely chopped walnuts or pecans, if desired
about 2 cups confectioners' sugar

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.

CHERRY MOCHA BALLS



Cherry Mocha Balls image

My mother-in-law gave me this recipe before my wedding (six children ago!). I've made mocha balls nearly every Christmas since then. Because they freeze so well, I bake some early and put them away to call on as last-minute holiday treats. -Jeana Crowell, Whitewater, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6 dozen.

Number Of Ingredients 10

1 cup butter, softened
1/2 cup sugar
4 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 tablespoon instant coffee granules
1/2 teaspoon salt
1 cup finely chopped pecans
2/3 cup chopped red candied cherries
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Nutrition Facts :

MOCHA BALLS



Mocha Balls image

Amazing good little chocolate covered balls. Very addictive and so pretty! Cook time is fridge time.

Provided by dale7793

Categories     Dessert

Time 1h30m

Yield 50 balls

Number Of Ingredients 8

4 cups fine chocolate cake crumbs
1 tablespoon cocoa powder
2 tablespoons desiccated coconut
1/4 cup apricot jam, warmed
2 tablespoons coffee-flavored liqueur
2 tablespoons water
400 g dark chocolate, melted
50 g white chocolate, melted

Steps:

  • Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
  • Roll mixture into balls.
  • Use two level teaspoons of mixture for each ball.
  • Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
  • Dip balls, one at a time, into the melted dark chocolate.
  • Return to fridge on the tray and refrigerate until chocolate is set.
  • Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
  • Drizzle chocolate decoratively over the balls and allow chocolate to set.
  • These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.

MOCHA PECAN BALLS



Mocha Pecan Balls image

Categories     Cookies     Chocolate     Dairy     Bake     Pecan     Winter     Gourmet

Yield Makes about 95 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon instant espresso powder
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1 3/4 cups all-purpose flour
2 cups finely chopped pecans
confectioners' sugar for coating the cookies

Steps:

  • In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
  • Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.

MOCHA NUT BALLS



Mocha Nut Balls image

Make and share this Mocha Nut Balls recipe from Food.com.

Provided by CookingONTheSide

Categories     Drop Cookies

Time 1h20m

Yield 4 1/2 dozen cookies, 54 serving(s)

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/3 cup baking cocoa
1 tablespoon instant coffee granules
1 cup pecans or 1 cup walnuts, finely chopped
confectioners' sugar

Steps:

  • In large bowl, cream butter and sugar until light and fluffy.
  • Beat in vanilla.
  • Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well.
  • Stir in pecans.
  • Roll into 1 inch balls (I use a 1-inch cookie scoop).
  • Place 2 inches apart on ungreased baking sheets.
  • Bake at 325 degrees for 14-16 minutes or until firm.
  • Cool on pans for 1-2 minutes before removing to wire racks.
  • Roll warm cookies in confectioners' sugar.

Nutrition Facts : Calories 67.9, Fat 5, SaturatedFat 2.3, Cholesterol 9, Sodium 24.5, Carbohydrate 5.6, Fiber 0.5, Sugar 2, Protein 0.8

MOCHA PECAN BALLS



Mocha Pecan Balls image

Dusted in either confectioners' sugar or cocoa, this six-ingredient dough rolls up into truffle-like treats-no baking required. -Lorraine Darocha, Mountain City, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 7

2-1/2 cups crushed vanilla wafers (about 65 wafers)
2 cups plus 1/4 cup confectioners' sugar, divided
2/3 cup finely chopped pecans, toasted
2 tablespoons baking cocoa
1/4 cup reduced-fat evaporated milk
1/4 cup cold strong brewed coffee
Additional baking cocoa, optional

Steps:

  • In a large bowl, combine the wafer crumbs, 2 cups confectioners' sugar, pecans and cocoa. Stir in milk and coffee (mixture will be sticky)., With hands dusted in confectioners' sugar, shape dough into 3/4-in. balls; roll in remaining confectioners' sugar or additional baking cocoa if desired. Store in an airtight container.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 20mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

MOCHA PECAN BALLS



Mocha Pecan Balls image

Another one of my resident's family's recipes. Really easy and delicious. Will be a permanent part of my holiday cookie tray.

Provided by mandabears

Categories     Dessert

Time 15m

Yield 48 cookies

Number Of Ingredients 6

1 (18 ounce) package refrigerated sugar cookie dough
1/4 cup baking cocoa
1 tablespoon instant espresso coffee powder, you can substitute regular instant coffee
1 cup finely chopped pecans
48 unwrapped Hershey chocolate kisses
3/4 cup confectioners' sugar

Steps:

  • Preheat oven to 375°F.
  • In a large bowl crumble cookie dough.
  • Stir in cocoa, espresso powder and pecans.
  • Shape dough into 48 pieces.
  • Wrap each piece around a Hershey Kiss.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Bake for 10-12 minutes or until set.
  • Transfer to wire rack.
  • Cool for 5 minutes.
  • Roll in confectioners sugar.
  • Store in covered container.

MOCHA RUM BALLS MIX



Mocha Rum Balls Mix image

Cool gift idea - bring a jar of this easy mix to a friend, and they can make delicious rum balls whenever they want! (Got this one from a recipe mailing list.)

Provided by KitchenCraftsnMore

Categories     Candy

Time 20m

Yield 30 serving(s)

Number Of Ingredients 6

2 cups crushed vanilla wafers
1 1/4-1 1/2 cups confectioners' sugar
1 cup finely chopped almonds
2 tablespoons cocoa powder
1 1/2 teaspoons instant coffee crystals
1/2 teaspoon ground cinnamon (optional)

Steps:

  • Layer ingredients into an attractive 1-quart jar, tamping down layers to eliminate air gaps.
  • Attach the following instructions to the jar: Mocha Rum Balls: Place contents of jar into a bowl.
  • Add 4 to 5 tablespoons rum, espresso, and/or coffee.
  • Form into small balls.
  • Roll in confectioners' sugar.
  • Place on a cookie sheet to dry.
  • Store in an airtight container.

MOCHA-PECAN BUTTER BALLS



Mocha-Pecan Butter Balls image

When I was a little girl, one of my mother's co-workers would bring tins of assorted Christmas cookies for my sister and me. These were the ones I reached for first.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

2/3 cup butter, softened
3 ounces cream cheese, softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
2/3 cup instant chocolate drink mix
1 teaspoon instant coffee granules
1/4 teaspoon salt
1 cup finely chopped pecans
Additional confectioners' sugar

Steps:

  • In a large bowl, cream the butter, cream cheese and confectioners' sugar until light and fluffy. Beat in the vanilla. Combine the flour, drink mix, coffee granules and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until firm. Cool on pan for 1-2 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.

Nutrition Facts : Calories 172 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 111mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

MOCHA-BRANDY NUT BALLS



Mocha-Brandy Nut Balls image

Number Of Ingredients 8

1 cup vanilla wafer crushed (about 22)
3/4 cup nuts finely chopped
3/4 cup powdered sugar
2 tablespoons unsweetened cocoa
1 tablespoon instant coffee
2 tablespoons brandy or warm water
1 tablespoon corn syrup
sugar Granulated or additional finely chopped nuts

Steps:

  • In a medium bowl, combine wafer crumbs, 3/4 cup nuts, powdered sugar and cocoa. Dissolve coffee in brandy or water add with corn syrup to dry ingredients mix well.With wet hands, shape into 1-inch balls. Roll balls in granulated sugar or additional nuts. Store in an airtight container in a cool place. Use within 1 week.Packaging Suggestions: Place the nut balls in colorful bon bon papers. Arrange them in an airtight container such as a cookie tin, tall apothecary jar or clear plastic refrigerator container. Write the recipe and directions for storage on a gift tag and attach it to the container.

Nutrition Facts : Nutritional Facts Serves

SANTA FE MOCHA CHERRY BALLS



Santa Fe Mocha Cherry Balls image

I'm not a maraschino cherry lover, but these Mocha Balls sound so festive that I have to give them a try during the holidays. Prep time does not include refrigeration time of 1-2 hours for the dough.

Provided by DailyInspiration

Categories     Dessert

Time 30m

Yield 18-24 balls

Number Of Ingredients 10

1 cup butter
1/2 cup sugar
2 teaspoons vanilla
1 3/4 cups flour
1/4 cup cocoa
1 tablespoon instant coffee granules
1 1/4 teaspoons salt
1 cup chopped nuts (your choice)
1/2 cup maraschino cherry (drained and chopped)
powdered sugar

Steps:

  • Cream butter, sugar and vanilla in large bowl. In separate bowl, mix flour, cocoa, instant coffee and salt. Gradually pour in dry ingredients with sugar/butter mixture and mix well. Stir in nuts and cherries and shape into large ball. Chill for 1-2 hours before forming 1" balls and baking.
  • Preheat oven to 350 degrees. Form into 1-inch balls and place on cookie sheet. Bake for about 15-20 minutes or until cookies are light brown.
  • Dust with powdered sugar while cookies are hot.

Nutrition Facts : Calories 207.6, Fat 14.4, SaturatedFat 7, Cholesterol 27.1, Sodium 302.9, Carbohydrate 17.6, Fiber 1.2, Sugar 6, Protein 2.9

CHERRY MOCHA BALLS



Cherry Mocha Balls image

My mother-in-law gave me this recipe before my wedding (six children ago!). I've made mocha balls nearly every Christmas since then. Because they freeze so well, I bake some early and put them away to call on as last-minute holiday treats. -Jeana Crowell, Whitewater, Kansas

Provided by @MakeItYours

Number Of Ingredients 10

1 cup butter, softened
1/2 cup sugar
4 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup baking cocoa
1 tablespoon instant coffee granules
1/2 teaspoon salt
1 cup finely chopped pecans
2/3 cup chopped red candied cherries
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

CINNAMON MOCHA COOKIE BALLS RECIPE



Cinnamon Mocha Cookie Balls Recipe image

Score major bonus points with family and friends when you follow this Cinnamon Mocha Cookie Balls Recipe. Learn how to make these tasty treats today!

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 10 servings

Number Of Ingredients 6

2 oz. BAKER'S Semi-Sweet Chocolate, melted
1/4 cup light sour cream
2 tsp. MAXWELL HOUSE Instant Coffee
20 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)
1-1/2 tsp. ground cinnamon, divided
3 Tbsp. powdered sugar

Steps:

  • Mix first 3 ingredients in medium bowl until blended. Stir in cookie crumbs and 1 tsp. cinnamon; mix well.
  • Shape into 20 balls, using about 1 Tbsp. for each. Place in single layer in waxed paper-lined pan. Refrigerate 1 hour or until firm.
  • Combine remaining cinnamon and sugar. Roll balls in cinnamon sugar.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

MOCHA CAKE BALLS



Mocha Cake Balls image

My friends love these cake bites because it is so easy to eat & delicious!

Provided by R. Mopia

Categories     Cakes

Time 2h30m

Number Of Ingredients 14

2 1/2 c cups sifted cake flour
1 c cocoa powder unsweetened or 100% cacao
1 Tbsp baking powder
1/2 tsp salt
1 c unsalted butter
2 c sugar
4 eggs
1 1/2 tsp vanilla extract
1 c brewed coffee
FOR COOLED CAKE:
1 pkg (8 oz) cream cheese
TO DIP YOUR CAKE BALLS:
1 pkg chocolate bark
any sprinkles you desires

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Sift together the cake flour, baking powder and salt. Set aside.
  • 3. Beat the butter by using the paddle attachment in medium-high speed until smooth & light in color for about 1 1/2 min. - 2 min.
  • 4. Add the sugar, 1 tablespoon at a time. Scrape the bowl occasionally.
  • 5. Add the eggs, 1 at a time at 1 minute intervals. Add the vanilla extract.
  • 6. Reduce the mixer speed to medium-low. Add the dry ingredients alternately with the brewed coffee.
  • 7. Spoon the batter into the prepared pan. Bake 35-40 minutes or until the cake is done. Remove the cake and let it cool.
  • 8. PART 2 DIRECTIONS: 1. Crumble the completely cooled cake into a large bowl and add the cream cheese (8oz) and mix them thoroughly. 2. Roll into quarter sized balls and lay on a cookie sheet with wax paper. Makes about 24 - 30 pcs (depending on the size). 3. Chill or freeze for several hours.
  • 9. PART 3 DIRECTIONS: 1. Melt the chocolate bark accdg. to the directions. 2. Using a fork dip cake balls into the chocolate & tap the excess chocolate on the side of the bowl & place on wax paper. 3. Garnish the tops with sprinkles before it dries up. Enjoy!

MOCHA-CHERRY BALLS



Mocha-Cherry Balls image

How to make Mocha-Cherry Balls

Provided by @MakeItYours

Number Of Ingredients 12

1 cup Crisco® All-Vegetable Shortening
OR 1 stick Crisco® Baking Sticks All-Vegetable Shortening
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup unsweetened cocoa powder
1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
3/4 teaspoon salt
1 cup finely chopped walnuts
1/2 cup chopped maraschino cherries
Powdered sugar

Steps:

  • BEAT shortening, sugar, vanilla and almond extract in bowl of electric mixer until light and fluffy. Combine flour, cocoa powder, coffee crystals and salt. Gradually beat dry ingredients into shortening mixture. Stir in nuts and cherries. Chill dough 1 to 2 hours.
  • HEAT oven to 325ºF. Shape mixture into 1-inch balls using 2 teaspoons dough for each. Place on ungreased cookie sheet.
  • BAKE 20 minutes. Cool 2 minutes on baking sheets. Place on wire rack to cool completely. Roll in powdered sugar when cool.

MOCHA PECAN BALLS RECIPE



Mocha Pecan Balls Recipe image

How to make Mocha Pecan Balls Recipe

Provided by @MakeItYours

Number Of Ingredients 8

Ingredients
2-1/2 cups crushed vanilla wafers (about 65 wafers)
2 cups plus 1/4 cup confectioners' sugar, divided
2/3 cup finely chopped pecans, toasted
2 tablespoons baking cocoa
1/4 cup reduced-fat evaporated milk
1/4 cup cold strong brewed coffee
Additional baking cocoa, optional

Steps:

  • In a large bowl, combine the wafer crumbs, 2 cups confectioners' sugar, pecans and cocoa. Stir in milk and coffee (mixture will be sticky).
  • With hands dusted in confectioners' sugar, shape dough into 3/4-in. balls; roll in remaining confectioner's sugar or additional baking cocoa if desired. Store in an airtight container. Yield: 4 dozen.

MOCHA NUT BALLS RECIPE



Mocha Nut Balls Recipe image

"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 @MakeItYours

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1 tablespoon instant coffee granules
1 cup finely chopped pecans or walnuts
Confectioners' sugar

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.
  • Yield: 4-1/2 dozen.
  • Originally published as Mocha Nut Balls in Taste of Home
  • December/January 2009, p56
  • Nutritional Facts
  • cookie equals 69 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 24 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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MOCHA BALLS



MOCHA BALLS image

Yield 36 cookies

Number Of Ingredients 6

2 1/2 cups chocolate wafer crumbs
3 T light corn syrup
2 T unsweetened cocoa
1 cup powdered sugar plus additional for serving
1 cup chopped pecans
1/2 cup coffee liqueur (such as Kahlua), or as needed

Steps:

  • In a large mixing bowl, combine the wafer crumbs, corn syrup, cocoa and 1 cup of sugar. Mix it together thoroughly with a beater or in a food processor. Blend in the pecans and the liqueur and mix together to form a stiff dough. Add coffee liqueur as needed to achieve desired consistency. Be careful not to add too much liqueur, as the balls will become sticky. Separate small portions of the dough and shape into bite-sized balls. Roll balls in powdered sugar. Store in an airtight container for giving as gifts. Dust balls with powdered sugar before serving. Variations: Sub vanilla wafers for chocolate, rum or bourbon for coffee liqueur, or almonds or walnuts for the pecans.

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