Patty Ann's Mocha Nut Butter Balls

These are the chocolate cousin of Russian tea cakes (or Mexican wedding cookies, depending on whose family you ask), with cocoa and instant coffee swirled into the dough for a deep mocha flavor. The classic snowy powdered-sugar coat is still there, only here it sits over a darker, more complex cookie instead of the plain vanilla original.

The sugar coating is the part that requires actual technique. Roll the cookies in powdered sugar while they’re still warm so the first layer melts into a glaze, then roll again once cool to build the thick, snowball-like finish that makes these so distinct. One coat looks fine. Two coats look like winter.

Finely chopped walnuts or pecans are essential here. They give the cookies their signature crumb and a buttery, almost-shortbread richness. Don’t substitute almonds or hazelnuts unless you want a totally different cookie.

Pro Tips

• Toast the nuts for 5 minutes before chopping for deeper, more complex flavor.
• Chill the dough 30 minutes if it’s too soft to roll into clean balls.
• Use Dutch process cocoa for a richer, darker color and smoother flavor.
• Bake on parchment to prevent sticking and make cleanup easier.

Variations

• Use espresso powder instead of instant coffee for a sharper coffee bite.
• Add a teaspoon of orange zest for a chocolate-orange twist.
• Swap walnuts for hazelnuts and add a pinch of cinnamon for a Nutella-leaning flavor.