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 PECAN BALLS
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
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 BALLS
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
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 NUT BALLS
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
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 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.
MOCHA BUTTERBALLS
Make and share this Mocha Butterballs recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 30m
Yield 6 dozen
Number Of Ingredients 10
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.
Nutrition Facts : Calories 742.3, Fat 56.8, SaturatedFat 21.9, Cholesterol 81.3, Sodium 413.6, Carbohydrate 52.3, Fiber 4.3, Sugar 18, Protein 10.8
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