MOCHA NUT BALLS
"These tender, flavorfufl cookies are so addictive, I always know I have to make a double batch. The family demands it!" Janet Sullivan, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts :
MOCHA PECAN BALLS
Dusted in either confectioners' sugar or cocoa, this six-ingredient dough rolls up into truffle-like treats-no baking required. -Lorraine Darocha, Mountain City, Tennessee
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the wafer crumbs, 2 cups confectioners' sugar, pecans and cocoa. Stir in milk and coffee (mixture will be sticky)., With hands dusted in confectioners' sugar, shape dough into 3/4-in. balls; roll in remaining confectioners' sugar or additional baking cocoa if desired. Store in an airtight container.
Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 20mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
MOCHA COOKIE BALLS
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 3
Steps:
- Chop 2 Tbsp. coffee beans. Mix cream cheese, cookie crumbs and chopped coffee beans until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
- Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted. Stir in food coloring.
- Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining coffee beans. Refrigerate 15 minutes or until chocolate is firm.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 9 g, Protein 0.7668 g
MOCHA NUT BUTTER BALLS
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
- In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
- Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.
Nutrition Facts : Calories 101.3 calories, Carbohydrate 9 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 51.7 mg, Sugar 4.8 g
MOCHA BALLS
Amazing good little chocolate covered balls. Very addictive and so pretty! Cook time is fridge time.
Provided by dale7793
Categories Dessert
Time 1h30m
Yield 50 balls
Number Of Ingredients 8
Steps:
- Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
- Roll mixture into balls.
- Use two level teaspoons of mixture for each ball.
- Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
- Dip balls, one at a time, into the melted dark chocolate.
- Return to fridge on the tray and refrigerate until chocolate is set.
- Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
- Drizzle chocolate decoratively over the balls and allow chocolate to set.
- These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.
MOCHA COOKIES
Make and share this Mocha Cookies recipe from Food.com.
Provided by kimbearly
Categories Dessert
Time 15m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cream butter.
- Add both sugars and beat well.
- Add egg and mix well.
- Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts.
- Mix well.
- Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours).
- Remove dough from refrigerator.
- Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet.
- Bake 12-15 minutes.
- Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie.
- When chocolate has softened, spread over top and sprinkle with balance of walnuts.
- Remove to wire rack and cool.
SPICED MOCHA CHOCOLATE COOKIES
Provided by Food Network
Time 57m
Yield 2 dozen cookies
Number Of Ingredients 14
Steps:
- Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.
- Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
- Bake 9 to 12 minutes or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.
- In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.
- 1 roll (16.5 oz) .
MOCHA PECAN BALLS
Another one of my resident's family's recipes. Really easy and delicious. Will be a permanent part of my holiday cookie tray.
Provided by mandabears
Categories Dessert
Time 15m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- In a large bowl crumble cookie dough.
- Stir in cocoa, espresso powder and pecans.
- Shape dough into 48 pieces.
- Wrap each piece around a Hershey Kiss.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 10-12 minutes or until set.
- Transfer to wire rack.
- Cool for 5 minutes.
- Roll in confectioners sugar.
- Store in covered container.
MOCHA PECAN BALLS
Steps:
- In 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.
CINNAMON MOCHA COOKIE BALLS RECIPE
Score major bonus points with family and friends when you follow this Cinnamon Mocha Cookie Balls Recipe. Learn how to make these tasty treats today!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients in medium bowl until blended. Stir in cookie crumbs and 1 tsp. cinnamon; mix well.
- Shape into 20 balls, using about 1 Tbsp. for each. Place in single layer in waxed paper-lined pan. Refrigerate 1 hour or until firm.
- Combine remaining cinnamon and sugar. Roll balls in cinnamon sugar.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
MOCHA NUT BALLS
Make and share this Mocha Nut Balls recipe from Food.com.
Provided by CookingONTheSide
Categories Drop Cookies
Time 1h20m
Yield 4 1/2 dozen cookies, 54 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, cream butter and sugar until light and fluffy.
- Beat in vanilla.
- Combine the flour, cocoa and coffee granules; gradually add to creamed mixture and mix well.
- Stir in pecans.
- Roll into 1 inch balls (I use a 1-inch cookie scoop).
- Place 2 inches apart on ungreased baking sheets.
- Bake at 325 degrees for 14-16 minutes or until firm.
- Cool on pans for 1-2 minutes before removing to wire racks.
- Roll warm cookies in confectioners' sugar.
Nutrition Facts : Calories 67.9, Fat 5, SaturatedFat 2.3, Cholesterol 9, Sodium 24.5, Carbohydrate 5.6, Fiber 0.5, Sugar 2, Protein 0.8
MOCHA BUTTERBALLS
Make and share this Mocha Butterballs recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 30m
Yield 6 dozen
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 742.3, Fat 56.8, SaturatedFat 21.9, Cholesterol 81.3, Sodium 413.6, Carbohydrate 52.3, Fiber 4.3, Sugar 18, Protein 10.8
MOCHA BUTTER BALLS
Steps:
- Preheat oven to 350°F.
- In bowl of a standing electric mixer beat together all ingredients except confectioners' sugar until just combined well. Form dough into 1-inch balls and arrange about 3/4 inch apart on baking sheets.
- Bake cookies in batches in middle of oven until just firm and beginning to brown, about 18 minutes, and cool on baking sheets 5 minutes.
- Sift confectioners' sugar into a bowl. After the 5 minutes cooling, toss balls, a few at a time, in confectioners' sugar, coating them well and transferring them as coated to trays to cool completely. (Before balls are stored or frozen, they can be coated lightly again in confectioners' sugar to keep them from sticking to each other.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
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