Mocha Butterballs

Mocha Butterballs

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6dozen

    • About This Recipe

    “One of my favourites to make during the holidays.”

    Ingredients

  • 1cupsoft butter
  • 1/2 cupwhite sugar
  • 2teaspoonsvanilla extract
  • 2teaspoonsinstant coffee granules
  • 1tablespoonhot water
  • 1 3/4 cupsflour
  • 1/4 cupcocoa
  • 1/2 teaspoonsalt
  • 2cupschopped walnuts, , finely chopped
  • icing sugar

    • Directions

  • Preheat oven to 325F degrees.
  • Have ungreased cookie sheets ready.
  • Beat butter, sugar and vanilla together until fluffy.
  • Dissolve coffee in hot water and stir into butter mixture.
  • Sift flour, cocoa and salt into mixture and add nuts.
  • Stir to blend well.
  • Shape into one-inch balls and put on cookie sheets.
  • Bake 15 minutes or until set.
  • Roll in icing sugar while warm.
  • Let cool and roll in icing sugar again before storing in a container with a tight lid.

    • Reviews

  • “These were so easy to make and they turned out really good. Lots of walnuts in it, and it does melt in your mouth. The coffee taste is not overwhelming, yums! Had to bake it a little longer (around 30 min) but still remained soft in the middle. Next time will substitute with brazil nuts!”

  • “Finally a recipe that’s not overly sweet! I was generous on the coffee granules (used 2 heaping tsp) and I only had 1 1/2 cup of walnuts. They turned out great though… they just melt in your mouth. Got 61 cookies. Thanks Lennie!”

  • “These were OK, a bit crumbly and not sweet enough.”

  • “Very good”

  • “positvely outstandingluuuuuuv it i’m new here and this is the first recipe i triedkudos!i luv coffee”

  • “I’m not a coffee drinker so I hesitated to make these but thought they would be a nice addition to the cookie trays. I did have to let them cool quite awhile on the trays or they crumbled when I tried to roll them in the sugar. I tasted some of the crumbled cookies and wasn’t sure I liked them. I didn’t get around to tasting another one til a couple of days later…wow! they were really yummy! I think I could easily get addicted to these. I had to hide them in the freezer to keep from eating them all before I made up the trays. Thanks for a great cookie!”

  • “These are very good.Since I am a coffee lover, I think I would like to see a little more of a coffee flavor, but all in all they made a pretty and yummy addition to our cookie tray.Thanks for posting, Lennie.I will be making these again.”

  • “This was a yummy addition to our Holiday cookie trays.I used pecans from our tree instead of walnuts.I’d like let others know that it’s important to let the balls cool off quite a bit before removing from the pan or rolling in sugar – mine would fall apart at the slightest touch.I ended up just dusting them (using my flour sifter)the 1st time.They were easier to roll in sugar after they’d completely cooled.”

  • “Excellent,yummy,addictive I made them instead of my pecan sandies for something different to put on my gift trays. These are very easy to make,I got 60 cookies.Thank you Lennie for posting this yummy recipe”

  • “Thank you! Thank you! I needed to make something that was quick, tasty and not too sweet. This was the perfect recipe! Loved it!”

  • “This seems to be a healthier cookie (less sugar, no egg, 2 g sat. fat per cookie.)I might try half butter and half margarine next time to cut the sat. fat more.I didn’t add the walnuts as I was too lazy to chop them and didn’t need the icing sugar.Otherwise, I followed the recipe exactly and only got 25 cookies!Maybe I made the balls too big, but they all fit (with room) on one cookie sheet. Some were more ball like and some spread out.Now that I think of it, I did use freshly ground whole wheat pastry flour and probably should have added a little more flour. They are more like a cake cookie, which is fine with me.Loved the taste!I love the taste of coffee in chocolate (but not a coffee drinker.)”

  • “Very tasty and easy to make. thanks so much for a great cookie recipe”

  • “A different take on the usual powdered sugar balls for Christmas. These are flavorful and easy to make and the coffee makes them very grown-up and unique. They are going into my baskets this year. Thank you.”

  • “These were very good.Family and friends enjoyed.I will make these again.”

  • “I halved the recipe and used almonds instead of walnuts.These turned out beautifully with firm bottoms and an almost cake-like interior.Next time I will add less liquid (my measuring mistake) and bake a little longer to see if they will turn out a bit more crispy.Nice addition to my cookie gift tray.”

  • “Excellent!”

  • “These are amazing little cookies. I became immediately addicted to them as soon as they cooled enough to sample them. I figured that they couldn’t possibly be as good the next day — WRONG — still delicious. I can’t tell you if they stay good for any longer than that because they all disappered after the first day. Everyone who tried them LOVED them. I followed the recipe exactly other than I only made a half batch (what was I thinking??!!!) and took them out of the oven after 12 minutes (1/2 recipe gave me 22 cookies). Very easy recipe with amazing results. I will definately be looking for any excuse to make these again. Thanks Lennie for another keeper.”

  • “Very easy to make and very delicious.A nice variation to the mexican tea cakes.”

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