Best Mocha Pecan Balls Recipes

MOCHA PECAN BALLS

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 PECAN BALLS

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.

MOCHA PECAN BALLS

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-PECAN BUTTER BALLS

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.

MOCHA PECAN BALLS RECIPE

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 PECAN BALLS

Steps:

• Heat oven to 375°F. In large bowl, break up cookie dough. Stir or knead in cocoa, espresso granules and pecans until well blended.
• Shape dough into forty-eight 1-inch balls; wrap each around 1 milk chocolate candy. On ungreased cookie sheet, place 2 inches apart.
• Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 5 minutes.
• Roll cookies in powdered sugar. Cool completely, about 15 minutes. Reroll cookies in powdered sugar. Store in tightly covered container.