Mocha-Nut Butterballs
Yield
12 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, soften |
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | teaspoons |
instant coffee
granules |
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| 1 ⅔ | cups |
all-purpose flour
|
|
| 2 | cups |
nuts
finely chopped |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, soften |
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1E+1 | ml |
instant coffee
granules |
|
| 79 | ml |
cocoa powder
unsweetened |
|
| 394 | ml |
all-purpose flour
|
|
| 473 | ml |
nuts
finely chopped |
|
| 1 | x |
powdered sugar
|
*
|
Directions
In medium bowl, cream butter, sugar and vanilla until light and fluffy.
Beat in coffee granules, cocoa and flour until blended.
Add nuts.
Work with hands until well mixed.
Shape dough into 1 inch balls.
Arrange on inch or so apart on ungreased cookie sheets.
(Cookies do not spread).
Bake at 325℉ (160℃) for 15 minutes or until cookies crack slightly.
Remove to wire racks.
Cool.
Roll in powdered sugar.
Store airtight.
