Mocha Butterball Cookies

By Tom421

Ingredients

• 1 cup butter, 8 ounces, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 teaspoons instant coffee powder
• 1/4 cup unsweetened cocoa
• 1 3/4 cups flour, sift before measuring
• 1/2 teaspoon salt
• 2 cups finely chopped pecans
• sifted powdered sugar for decorating the cooled cookies

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from southernfood.about.com

Preparation

Step 1

Preparation

Heat the oven to 325°F

Cream together the butter, sugar, and vanilla until light. Add coffee powder, cocoa, flour, salt, and finely chopped pecans; mix well.

Shape into 1-inch balls; place on silicon cookie sheets. Bake in the preheated oven for about 15 minutes. Cool then roll in sifted powdered sugar.

Makes about 4 dozen cookies.

 Tips

When making cookies, make a double batch and freeze half of the baked (undecorated) cookies for up to 6 months.

Put them on a baking sheet for about 5 minutes in a 325° F oven, and then roll in the powdered sugar when cool.

Freeze the shaped cookies on a cookie sheet in a single layer, then put the frozen dough balls in a bag and freeze for up to 3 months.  Be sure to place a note in the bag with baking directions. Thaw before baking.