Mexican Mocha Balls
Mexican Mocha Balls recipe
Yield
84 servingsPrep
90 minCook
20 minReady
110 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
softened |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
instant coffee
powder |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
walnuts
chopped |
|
| ½ | cup |
maraschino cherries
chopped |
*
|
|
sugar
extra fine, granulated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
softened |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
instant coffee
powder |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
walnuts
chopped |
|
| 118 | ml |
maraschino cherries
chopped |
*
|
| 1 | x |
sugar
extra fine, granulated |
*
|
Directions
Cream first 3 ingredients.
Stir flour with cocoa, coffee and salt.
Gradually beat into creamed mixture.
Stir in nuts and cherries. Chill 1 hour.
Form into 1-inch balls. Place on ungreased baking sheet.
Bake at 325 for 20 minutes.
Cool on rack. While warm but not hot, dust with extra-fine sugar.
Makes 84.
