Mexican Mocha Balls Recipe
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| All purpose flour | 1 3⁄4 Cup (28 tbs) | |
| Cocoa | 1⁄4 Cup (4 tbs) | |
| Instant coffee | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Nuts | 1 Cup (16 tbs), finley chopped | |
| Maraschino cherries | 1⁄2 Cup (8 tbs), chopped | |
| Powdered sugar | 1 |
Directions
Cream butter and add sugar; add vanilla extract: continue beating until blended.
Combine flour, cocoa, coffee, and salt; gradually add to creamed mixture.
Blend in nuts and cherries.
Chill dough for ease in handling.
Shape into balls 1 inch In diameter: place on greased cookie sheets.
Bake at 325° for 20 minutes.
Remove to wire racks: while warm, dust cookies with powdered sugar.
Combine flour, cocoa, coffee, and salt; gradually add to creamed mixture.
Blend in nuts and cherries.
Chill dough for ease in handling.
Shape into balls 1 inch In diameter: place on greased cookie sheets.
Bake at 325° for 20 minutes.
Remove to wire racks: while warm, dust cookies with powdered sugar.
Chef
