Recipe: Mocha Nut Butterballs and Rings

MOCHA NUT BUTTERBALLS AND RINGS
rec.crafts.textiles.needlework/Bobbie V.

"Here are my favorite Holiday cookies. Make these ahead of time and the doughs will store 2 weeks in the refrigerator or up to 6 weeks in a freezer. To bake allow to come to almost room temp and proceed with the baking instructions. As easy as slice 'n bake, but way better tasting."

MOCHA NUT BUTTERBALLS
Makes about 6 dozen

1 cup butter
1/2 cup sugar
2 teaspoons vanilla extract
2 teaspoons instant coffee powder
1/4 cup unsweetened cocoa powder
1 3/4 cup all purpose flour
1/2 teaspoon salt
2 cups finely chopped pecan and/or walnuts
confectioner's sugar

Cream butter, sugar, and vanilla until light. Add next 4 ingredients and mix well. Add nuts. Shape into 1 inch balls. (can be placed on a sheet, frozen solid, and stored in an air tight bag in the freezer until needed at this point)

Put on ungreased cookie sheet. Bake in preheated slow oven (325 degrees F) for 15 minutes. cool on sheet, then roll in confection's sugar.

RINGS
Makes 5 dozen cookies

1 cup butter
1 cup confectioner's sugar
2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 cup uncooked rolled oats (Oatmeal)
colored sugars, sprinkles, Hundreds and thousands, decorating Jimmies, etc.

Cream butter, sugar, and vanilla until light. Add flour and soda to butter mixture with rolled oats. Mix well. refrigerate 1 hour.

Shape into 2 rolls 1 1/2 inches in diameter and roll in colored sugars. Wrap in wax paper and refrigerate overnight. (can be placed in the freezer at this point)

Cut into 1/4 inch slices and arrange on ungreased cookie sheets.

Bake in preheated slow oven (325 degrees F) for 10 minutes.