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Mocha Nut Butterballs




Source of Recipe


Joanne Fluke


List of Ingredients




1 cup softened butter (2 sticks, ½ pound)
½ cup white (granulated) sugar
1 teaspoon vanilla extract
1 Tablespoon instant coffee powder (I used espresso powder)***
¼ cup cocoa powder (I used Hershey’s)
¼ teaspoon salt
1 and ¾ cups all-purpose flour (no need to sift)
1 and ½ cups finely chopped pecans ****

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powdered sugar (that’s confectioner’s sugar) to coat the baked cookies

*** - If the only instant coffee you can get comes in granules or beads, crush them up into a powder with the back of a spoon before you add them to the cookie dough.

**** - Mother likes these with chopped walnuts. Andrea prefers pecans. I think they’re best with hazelnuts. Tracey adores these when I substitute flaked coconut for the nuts and form the dough balls around a small piece of milk chocolate.



Recipe



Preheat oven to 325 degrees F., rack in the middle position
Soften the butter. Mix in the white sugar, vanilla extract, instant coffee powder, cocoa, and salt.

Add the flour in half-cup increments, mixing after each addition. (You don’t have to be exact. It won’t come out even anyway! Just make sure the flour is added in three parts.)

Stir in the nuts. Do your best to make sure that they’re evenly distributed.

Form the dough into one-inch balls (just pat them into shape with your fingers) and place them on an ungreased baking sheet, 12 to a standard sheet. Press them down very slightly (they’re supposed to look like balls, but you don’t want them to roll off on their way to the oven.)

Bake the cookie balls at 325 degrees F., for 12 to 15 minutes, until they are set. (Mine took 14 minutes.)

Move the cookies from the cookie sheet to a wire rack. Let them cool on the rack completely.

When the cookies are completely cool, dip them in powdered sugar to coat them. (If you roll them in powdered sugar while they’re still warm, they have a tendency to break apart.) Let them rest for several minutes on the wire rack and then store them in a cookie jar or a covered container.

Yield: Makes 3 to 4 dozen simply amazing cookies.

Hannah’s 1st Note: After Michelle ate almost half a batch, she had a suggestion. She’s going to try making them and roll them in sweetened powdered chocolate instead of powdered sugar. She thinks Ghirardelli makes a sweetened powdered chocolate that will work.

Hannah’s 2nd Note: I think these cookies would be incredibly tasty dipped in melted chocolate. Too bad there aren’t any left so that I can try it.