Mocha Nut Butterballs Recipes

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:

• 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:

• Preheat oven to 350°F.
• In bowl of a standing electric mixer beat together all ingredients except confectioners' sugar until just combined well. Form dough into 1-inch balls and arrange about 3/4 inch apart on baking sheets.
• Bake cookies in batches in middle of oven until just firm and beginning to brown, about 18 minutes, and cool on baking sheets 5 minutes.
• Sift confectioners' sugar into a bowl. After the 5 minutes cooling, toss balls, a few at a time, in confectioners' sugar, coating them well and transferring them as coated to trays to cool completely. (Before balls are stored or frozen, they can be coated lightly again in confectioners' sugar to keep them from sticking to each other.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.

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:

• 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.