Mocha-Nut Butterballs

These butterballs are a coffee lover’s twist on the classic Russian tea cake. The dough combines creamed butter, sugar, and vanilla with unsweetened cocoa powder and instant coffee granules, giving each bite a deep mocha flavor that’s rich but not overly sweet. Two cups of finely chopped nuts add crunch throughout.

The dough is stiff enough that you shape it by hand into 1-inch balls. No chilling required, no spreading in the oven. They bake low and slow until tiny cracks appear on the surface, which tells you the inside is set but still tender.

Roll them in powdered sugar while they’re still slightly warm so the first coat sticks, then hit them again once they’ve cooled completely for that thick, snowy finish.

Pro Tips

• Use finely chopped nuts, not coarsely chopped; large pieces make the balls hard to shape
• Don’t skip the instant coffee granules; they intensify the chocolate flavor even if you can’t taste “coffee” directly
• Bake at the lower temperature specified; higher heat dries these out fast since there’s no egg to hold moisture
• Store airtight and they’ll keep for two weeks, if they last that long

Variations

• Use pecans for a Southern-style butterball or walnuts for a more classic approach
• Add a pinch of espresso powder instead of instant coffee for a stronger roast flavor
• Roll in a cocoa-powdered sugar mix instead of straight powdered sugar for a double-chocolate finish