MEXICAN MOCHA BALLS
"This cookie is flavored with coffee, cocoa, walnuts and maraschino cherries. Although the finished cookies are dusted with extra-fine granulated sugar, you also can use confectioners' sugar."
1 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant coffee crystals
1/4 teaspoon salt
1 cup finely chopped walnuts*
1/2 cup chopped maraschino cherries
Extra-fine granulated sugar
Beat together butter, sugar and vanilla in mixing bowl.
Combine flour, cocoa powder, coffee crystals and salt; gradually beat dry ingredients into creamed mixture. Stir in nuts and cherries. Cover and chill 1 hour.
WHEN READY TO BAKE:
Preheat oven to 325 degrees F.
Form mixture into 1-inch balls and place on ungreased baking sheets.
Bake 20 minutes. Transfer cookies to wire rack to cool. Dust with sugar while warm but not hot.
*To bring out more walnut flavor, toast the nuts before adding them to the dough. Spread walnuts on a baking sheet and bake at 350 degrees for 5 to 10 minutes, until golden, watching carefully so they do not burn. Let them cool, then finely chop.
Source: Dawn Detrick of Kansas City in the Kansas City Star, March 2, 2005
"This cookie is flavored with coffee, cocoa, walnuts and maraschino cherries. Although the finished cookies are dusted with extra-fine granulated sugar, you also can use confectioners' sugar."
1 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant coffee crystals
1/4 teaspoon salt
1 cup finely chopped walnuts*
1/2 cup chopped maraschino cherries
Extra-fine granulated sugar
Beat together butter, sugar and vanilla in mixing bowl.
Combine flour, cocoa powder, coffee crystals and salt; gradually beat dry ingredients into creamed mixture. Stir in nuts and cherries. Cover and chill 1 hour.
WHEN READY TO BAKE:
Preheat oven to 325 degrees F.
Form mixture into 1-inch balls and place on ungreased baking sheets.
Bake 20 minutes. Transfer cookies to wire rack to cool. Dust with sugar while warm but not hot.
*To bring out more walnut flavor, toast the nuts before adding them to the dough. Spread walnuts on a baking sheet and bake at 350 degrees for 5 to 10 minutes, until golden, watching carefully so they do not burn. Let them cool, then finely chop.
Source: Dawn Detrick of Kansas City in the Kansas City Star, March 2, 2005
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