Mocha Butter Balls Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
• In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Steps:

• Preheat oven to 325F degrees.
• Have ungreased cookie sheets ready.
• Beat butter, sugar and vanilla together until fluffy.
• Dissolve coffee in hot water and stir into butter mixture.
• Sift flour, cocoa and salt into mixture and add nuts.
• Stir to blend well.
• Shape into one-inch balls and put on cookie sheets.
• Bake 15 minutes or until set.
• Roll in icing sugar while warm.
• Let cool and roll in icing sugar again before storing in a container with a tight lid.

Steps:

• Beat butter and cream cheese together until light and fluffy. Blend in all remaining ingredients except nuts. Blend well. Stir in nuts and mix thoroughly. Shape into balls, using a rounded teaspoon each. Bake on ungreased sheets at 350 degrees for 15 to 18 minutes. While warm, roll balls in more powdered sugar.

Steps:

• Cream the margarine, sugar and vanilla together until light.
• Mix the coffee, cocoa, flour and salt together and add in thirds to the sugar mix. Use lowest setting on mixer, or by hand.
• Mix in finely chopped pecans by hand. (I grind up in food processor.)
• At this point you can chill a little or go straight to forming and baking them.
• To bake, preheat oven to 325 degrees.
• Shape into 1" balls and put on greased cookie sheets. They should stay pretty round so don't need to be spaced too much.
• Bake about 15 minutes, until they're fairly firm when touched. If you get an indentation, bake a few minutes more.
• Remove from oven and move cookies to a cooling rack. When they're still warm, roll in powdered sugar and put back on rack. If powdered sugar melts, they're too warm. If completely cool, the sugar doesn't stay on as well.
• Store in a cookie tin between layers of waxed paper sprinkled with a little powdered sugar. They keep pretty well at room temp in a covered tin.

Steps:

• Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
• Roll mixture into balls.
• Use two level teaspoons of mixture for each ball.
• Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
• Dip balls, one at a time, into the melted dark chocolate.
• Return to fridge on the tray and refrigerate until chocolate is set.
• Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
• Drizzle chocolate decoratively over the balls and allow chocolate to set.
• These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.

Steps:

• In large bowl, cream butter and sugar until light and fluffy.
• Beat in vanilla.
• Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well.
• Stir in pecans.
• Roll into 1 inch balls (I use a 1-inch cookie scoop).
• Place 2 inches apart on ungreased baking sheets.
• Bake at 325 degrees for 14-16 minutes or until firm.
• Cool on pans for 1-2 minutes before removing to wire racks.
• Roll warm cookies in confectioners' sugar.

Steps:

• Pre-heat oven to 350 degrees.
• Cream butter, sugar, and vanilla until light and fluffy.
• Add the next 4 ingredients and mix well, then add nuts.
• Shape into 1" balls and put on ungreased cookie sheets.
• Bake for 15 minutes.
• Cool, then roll in confectioners' sugar.

Steps:

• 1. Cream together the butter,sugar & vanilla until light.Add coffee powder,cocoa,flour,and salt;Mix well.Shape into 1-inch balls;place on ungreased cookie sheets.Bake 325 for 15 minutes.Cool and Roll in sifted powdered sugar.