Does anyone have a recipe for Mexican Mocha ball cookies?

Question by serialmom12: Does anyone have a recipe for Mexican Mocha ball cookies?
I cut out a recipe years ago from the newspaper for this recipe but I’ve seem to have misplaced it. I know the cookies had coffee, chocolate and walnuts in them and after they were baked they were dipped in powdered sugar. Definately the best cookies I ever had!!

Best answer:

Answer by
mocha pecan balls

Servings: Makes about 95 cookies.

2 sticks (1 cup) unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon instant espresso powder
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1 3/4 cups all-purpose flour
2 cups finely chopped pecans
confectioners’ sugar for coating the cookies PreparationIn a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners’ sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.

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Posted by in Mexican Cookies and tagged with anyone, Ball, cookies, Mexican, Mocha, Recipe | Trackback
  1. Kate says:

    this one?????

    Mocha Cookies

    makes 6 dozen

    2 cups butter, softened
    2 cups powdered sugar
    2 teaspoons vanilla
    pinch of salt
    4-1/2 cups all-purpose flour
    1 tablespoon plus 1 teaspoon instant coffee crystals (smash to a powder) 1/2 cup bittersweet or semi-sweet chocolate chips

    Preheat oven to 350°F.
    Cream butter and sugar until light and fluffy.
    Add in vanilla and salt .
    Add flour, baking powder, and coffee “powder”.
    Shape into walnut-sized balls and place 2″ apart on parchment-lined baking sheets. Flatten with a fork in a crisscross pattern (like peanut butter cookies). Bake 15 minutes or until golden.
    Remove to a wire rack to cool.
    Melt chocolate.
    Drizzle over the tops of cooled cookies.

  2. mebepat says:

    Title: Mexican Mocha Balls
    Categories: Cookies
    Yield: 84 servings

    1 c Margarine; softened
    1/2 c Sugar
    1 ts Vanilla extract
    2 c All-purpose flour
    1/4 c Unsweetened cocoa powder
    1 ts Instant coffee powder
    1/4 ts Salt
    1 c Walnuts; chopped
    1/2 c Maraschino cherries; chopped
    Extra-fine granulated sugar

    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.


  3. Richard B says:

    I like thoughs cookies

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