Mexican Mocha Balls

These are a wonderful variation on a traditional Mexican cookie.

1 cup butter
1/2 cup sugar
2 tsp vanilla extract
1¾ cups flour
1/4 cup unsweetened cocoa powder
1 Tbsp instant coffee
1/4 tsp salt
2 cups finely chopped pecans
(1) 10-oz jar maraschino cherries, drained, blotted dry and chopped
Powdered sugar

Cream butter; gradually add sugar and vanilla and beat thoroughly. In a separate bowl, combine flour, cocoa, coffee powder and salt; add to creamed mixture. Blend in nuts and cherries. Chill dough for at least 1 hour.

Preheat oven to 325°F. Shape dough into 1-inch balls and place on ungreased cookie sheets. Bake for 20 minutes. Remove to a rack to cool. When cool, roll in powdered sugar.Makes 6 dozen cookies

Makes 72 servings

Allergy Warning: Contains milk and wheat and other nuts