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Nutty Mocha Morsels

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  Instant coffee crystals 1⁄2 Teaspoon
  Milk 1 Tablespoon
  Vanilla 1 1⁄4 Teaspoon, divided
  Butter/Margarine 1 Cup (16 tbs)
  Granulated sugar 2⁄3 Cup (10.67 tbs)
  Egg yolks 2
  Unsweetened cocoa powder 1⁄4 Cup (4 tbs)
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Hazelnuts/Pecan halves / walnut halves 48 (Filberts)
  Sifted powdered sugar 1⁄2 Cup (8 tbs)
  Hazelnut liqueur/Milk 2 Teaspoon

Dissolve coffee crystals in the 1 tablespoon milk.
Add 1 teaspoon of the vanilla.
In a large mixing bowl beat butter with an electric mixer on medium speed about 30 seconds or until softened.
Add granulated sugar.
Beat until thoroughly combined, scraping bowl occasionally.
Beat in yolks and coffee mixture until combined.
Beat in cocoa powder and as much of the flour as you can with the mixer.
Stir in any remaining flour.
If necessary, cover and refrigerate until easy to handle.
Shape into 1-inch balls.
Place about 2 inches apart on cookie sheets.
Press a nut in the center of each ball.

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