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|
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