MOCHA PECAN BALLS

By LindaW1955

Ingredients

• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
• 1/4 cup unsweetened baking cocoa
• 1 tablespoon instant espresso coffee granules
• 1 cup finely chopped pecans
• 48 milk chocolate candy drops or pieces, unwrapped
• 3/4 cup powdered sugar

Preparation

Step 1

1. Heat oven to 375°F. In large bowl, break up cookie dough. Stir or knead in cocoa, espresso granules and pecans until well blended.
2. Shape dough into forty-eight 1-inch balls; wrap each around 1 milk chocolate candy. On ungreased cookie sheet, place 2 inches apart.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 5 minutes.
4. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Reroll cookies in powdered sugar. Store in tightly covered container..