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Mother's Mocha Nut Butter Balls

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Submitted by gigi

Mocha nut butter balls with instant coffee, cocoa powder, pecans, and butter, rolled in powdered sugar. A melt-in-your-mouth Christmas cookie perfect for holiday tins.

YIELD

2 dozen

PREP

20 min

COOK

20 min

READY

40 min

A Christmas cookie tin classic. These mocha butter balls are a variation on the beloved Russian tea cake, with instant coffee powder and cocoa added to the dough for a rich mocha twist. Finely chopped pecans give every bite a nutty crunch, and the powdered sugar coating melts on your tongue as you bite through to the tender, crumbly center.

Creaming the butter, sugar, and vanilla until light is where the texture gets built. That aeration creates a shortbread-like crumb that practically dissolves in your mouth. The instant coffee and cocoa go in with the flour and salt, distributing mocha flavor evenly through the dough.

Rolling them in powdered sugar while still warm is important. The heat makes the sugar stick and partially melt into the surface, creating a thin, sweet crust. Let them cool, then roll again for a thick, snowy coating.

Pro Tips

  • Chop the pecans fine so the dough holds together when shaped into balls. Large chunks make them crack and crumble.
  • Use softened butter, not melted. Melted butter changes the texture from tender to dense.
  • Bake at the lower temperature called for. These burn easily because of the cocoa and sugar.
  • Store between layers of wax paper in an airtight tin. They keep for weeks.

Variations

  • Use walnuts or almonds instead of pecans for a different nut flavor.
  • Skip the cocoa and double the instant coffee for a pure espresso butter ball.
  • Add mini chocolate chips to the dough for melty chocolate pockets.

Ingredients

1 237
CUP ML BUTTER
softened
½ 118
CUP ML SUGAR
2 10
TEASPOONS ML VANILLA EXTRACT
2 10
TEASPOONS ML INSTANT COFFEE
powder
¼ 59
CUP ML COCOA POWDER
1 ¾ 414
½ 2.5
TEASPOON ML SALT
2 473
CUPS ML PECANS
finely chopped

Directions

Oven 325℉ (160℃).

Cream butter, sugar, and vanilla until light.

Add next four ingredients.

Mix well.

Add nuts.

Shape in 1inch balls on ungreased sheets.

Bake at 325℉ (160℃) for about 17 to 20 minutes.

Roll in powdered sugar while warm.

Store in tin box between layers of wax paper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 1098 71% from fat
 % Daily Value *
Total Fat 87g 133%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 624mg 26%
Total Carbohydrate 26g 26%
Dietary Fiber 9g 34%
Sugars g
Protein 25g
Vitamin A 29% Vitamin C 1%
Calcium 7% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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