Mocha Nut Butter Balls
Mocha Walnut Cookie Original Recipe Card photo: Nicole Frappier
These little treats are one of the first cookies I baked at home. They have a rich flavor, especially if you use Dutch process cocoa and a high quality espresso powder. Use an instant espresso and just grind it superfine for best results.
MOCHA WALNUT BALLS
1/2 pound butter, softened ( always use unsalted for baking)
1/2 cup sugar
2 teaspoons vanilla extract
2 teaspoons espresso powder
1 3/4 cups flour
1/4 cup cocoa ( Dutch process, preferably)
1/2 cup walnuts, finely chopped
Confectioners sugar for coating
Pre-heat oven to 350 F
In the bowl of a stand mixer ( or with hand mixer) cream butter and sugar. Add vanilla and espresso powder. Mix until blended. On low speed, add flour, cocoa and walnuts. Mix just until blended.
Roll dough into 1-inch balls and place on parchment lined cookie sheet, spacing each two inches apart.
Bake 15 to 20minutes or until firm. Carefully touch the top of a cookie with your fingers to check firmness. Remove cookie sheet from the oven.
Remove cookies from the sheet and continue to cool cookies on a wire cooling rack. Cool completely.
Toss cookies in confectioners sugar.
Makes 25 cookies