Mexican Mocha Balls
|Butter||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Cocoa||1⁄4 Cup (4 tbs)|
|Instant coffee||1 Tablespoon|
|Nuts||1 Cup (16 tbs), finley chopped|
|Maraschino cherries||1⁄2 Cup (8 tbs), chopped|
Cream butter and add sugar; add vanilla extract: continue beating until blended.
Combine flour, cocoa, coffee, and salt; gradually add to creamed mixture.
Blend in nuts and cherries.
Chill dough for ease in handling.
Shape into balls 1 inch In diameter: place on greased cookie sheets.
Bake at 325° for 20 minutes.
Remove to wire racks: while warm, dust cookies with powdered sugar.