Best Mocha Nut Balls Recipes

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.

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 BALLS

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.

MOCHA-BRANDY NUT BALLS

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.

MOCHA NUT BALLS RECIPE

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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