MOCHA NUT BUTTER BALLS
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.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g
SEA SALT MINT WHITE MOCHA COOKIES
This recipe came from my mom's Grandma Alice, who taught her how to bake. Grandma Alice always had a fresh plate of warm cookies on her counter. I learned some of her recipes by heart as a child, and I've been making these since high school. They taste like Christmas.-Kristin Bowers, Rancho Palos Verdes, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 26 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and extract. In another bowl, whisk flour, espresso powder, salt and baking soda; gradually beat into creamed mixture. Stir in oats and white chips., Drop dough by scant 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 12-15 minutes. Cool on pans 5 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 229 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
MOCHA WALNUT COOKIES
This recipe is from the book Perfect Chocolates. I made these cookies last Christmas and they were such a hit that I want to share them with my new friends of Just A Pinch. Please let me know how you like them. This recipe doesn't make a bunch of cookies, so if you want to double the recipe, that is perfectly fine. They turn...
Provided by Linda Griffith
Categories Cookies
Time 25m
Number Of Ingredients 13
Steps:
- 1. Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat together thoroughly until light and fluffy. Place the vanilla extract, coffee, and egg in a separate bowl and whisk together.
- 2. Gradually add the coffee mixture to the butter and sugar, beating until fluffy. Sift the flour, cocoa, baking powder and baking soda into the cookie batter and fold in carefully. Fold in the chocolate chips and walnuts.
- 3. Place teaspoonfuls for the cookie batter onto 2 greased cookie sheets, allowing room for the cookies to spread. Bake in a preheated oven at 350 degrees for 10-15 minutes, or until crisp on the outside but still soft inside. Let cool on the cookie sheet for a couple of minutes, then transfer to wire racks and let cool completely.
MOCHA-WALNUT MACARONS
These mocha macarons perfectly capture the chocolate, nutty flavor of my favorite gourmet coffee. Store in an airtight container. -Christine Venzon, Peoria, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 275°. Place confectioners' sugar, walnuts, cocoa and coffee in a food processor; process until finely ground and set aside., Add salt to egg whites; beat on medium speed until soft peaks. Gradually add superfine sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Carefully fold in walnut mixture until blended., Pipe or drop by rounded teaspoonfuls 1 in. apart onto parchment-lined baking sheets. Air dry for 30 minutes before baking. Bake 18-20 minutes. Remove macaroons from baking sheet to a wire rack; cool completely. Remove from parchment; store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
MOCHA SWIRL PEANUT BUTTER TOFFEE COOKIES
Steps:
- HEAT oven to 375 degrees F. Line baking sheets with parchment paper. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
- COMBINE flour, baking soda, salt and cinnamon in medium bowl. Add to creamed mixture at low speed. Mix just until blended. Stir in toffee bits. Add chocolate hazelnut spread, swirling gently with spatula. Do not over mix. Drop by rounded tablespoonfuls 2-inches apart onto prepared baking sheet.
- BAKE 8 to 10 minutes, or until edges begin to brown. Cool 2 minutes on baking sheet. Remove to wire racks to cool completely.
MOCHA NUT BALLS
"These tender, flavorfufl cookies are so addictive, I always know I have to make a double batch. The family demands it!" Janet Sullivan, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts :
MOCHA COOKIES
Make and share this Mocha Cookies recipe from Food.com.
Provided by kimbearly
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cream butter.
- Add both sugars and beat well.
- Add egg and mix well.
- Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
- Mix well.
- Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
- Remove dough from refrigerator.
- Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
- Bake 12-15 minutes.
- Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
- When chocolate has softened, spread over top and sprinkle with balance of walnuts.
- Remove to wire rack and cool.
MOCHA COOKIES
Crisp on the outside, gooey on the inside, these mocha-flavored cookies from Pamela Jessen in Calgary, Alberta are the perfect treat for chasing away winter doldrums. Why not invite a friend over some snowy afternoon to share a plateful and a cup of coffee?
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
Steps:
- In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla., Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits. Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray. , Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate.
Nutrition Facts :
MOCHA WALNUT CHRISTMAS COOKIES
Make and share this Mocha Walnut Christmas Cookies recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 10m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Melt over hot (not boiling) water, 1/2 cup chocolate morsels.
- Stir until smooth; cool to room temperature. In small cup dissolve instant coffee in boiling water; set aside.
- In small bowl combine flour, baking soda and salt; set aside. In large bowl combine margarine, sugar, brown sugar and coffee; beat until creamy.
- Add egg and melted chips; mix well.
- Gradually add flour mixture, stir in remaining chocolate chips and walnuts.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake at 350° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 107.2, Fat 5.9, SaturatedFat 2.1, Cholesterol 4.7, Sodium 97.5, Carbohydrate 13.9, Fiber 0.7, Sugar 9.9, Protein 1.2
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