Best Mocha Nut Butterball Cookies Recipes

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 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.

GREAT GRANDMA'S NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

MOCHA NUT BUTTERBALLS

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.

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 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 NUT BUTTERBALL COOKIES

Steps:

• Cream butter and sugar well.
• Add Vanilla and cream till light and fluffy.
• Add flour coffee, cocoa, flour and salt.
• Mix well and add nuts.
• Shape in 1 inch balls.
• Put on ungreased sheets and bake 325 deg.
• for 15 minutes.
• Roll in confectioners sugar while warm and again when cooled.

MOCHA WALNUT BUTTER COOKIES

Steps:

• In large bowl of mixer, thoroughly beat the butter, sugar, coffee and cocoa.
• At low speed, gradually add the flour.
• With a spoon, work in chopped walnuts.
• Shape into balls, using about 1/2 Tbsp each.
• Place on ungreased cookie sheet.
• Bake at 350° for about 8 minutes.
• Cool.
• Meanwhile, mix milk, 1/4 tsp instant coffee, butter and confectioners' sugar to make icing.
• Place small amount of icing atop each mocha cookie.
• Top with a piece of walnut, if desired.