Post by Robyn2 on Nov 24, 2002 12:27:48 GMT -6
MEXICAN FIESTA BALLS
1 cup butter
1/2 cup sugar
2 tsp. vanilla
2 cups sifted flour
1/4 cup cocoa
1 Tblsp. instant coffee powder
1/2 tsp. salt
1 cup finley chopped nuts
1/2 cup chopped drained maraschino cherries
1 cup confectioners sugar (for coating)
Directions
Beat butter until light; gradually add sugar. Beat until light and fluffy. Add vanilla and beat to blend well.
Sift together flour, cocoa, coffee powder and salt; gradually add to creamed mixture. Blend in nuts and cherries; chill until easy to handle.
Shape dough into balls 1" in diameter and place 1" apart on ungreased baking sheet. Bake in slow oven 325 degrees F. for 20 minutes. Remove cookies to cooling racks and, while warm, roll in confectioners sugar. Makes 5 dozen.
1 cup butter
1/2 cup sugar
2 tsp. vanilla
2 cups sifted flour
1/4 cup cocoa
1 Tblsp. instant coffee powder
1/2 tsp. salt
1 cup finley chopped nuts
1/2 cup chopped drained maraschino cherries
1 cup confectioners sugar (for coating)
Directions
Beat butter until light; gradually add sugar. Beat until light and fluffy. Add vanilla and beat to blend well.
Sift together flour, cocoa, coffee powder and salt; gradually add to creamed mixture. Blend in nuts and cherries; chill until easy to handle.
Shape dough into balls 1" in diameter and place 1" apart on ungreased baking sheet. Bake in slow oven 325 degrees F. for 20 minutes. Remove cookies to cooling racks and, while warm, roll in confectioners sugar. Makes 5 dozen.