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Patty Ann's Mocha Nut Butter Balls

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Submitted by maxine471

Mocha nut butter balls: melt-in-your-mouth Russian tea cake-style cookies upgraded with cocoa, instant coffee, and toasted walnuts. Rolled in powdered sugar while warm for the signature snowy coat.

YIELD

36 servings

PREP

15 min

COOK

20 min

READY

35 min

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.

Ingredients

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

Directions

Preheat oven 325℉ (160℃).

Cream butter, sugar, and vanilla until light.

Add next four ingredients.

Mix well. Add nuts. Shape in 1 inch balls on ungreased cookie sheets.

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

Roll in 4x sugar while warm.

Makes 3 dozen.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 1108 68% from fat
 % Daily Value *
Total Fat 84g 130%
Saturated Fat 32g 159%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 625mg 26%
Total Carbohydrate 25g 25%
Dietary Fiber 8g 30%
Sugars g
Protein 45g
Vitamin A 29% Vitamin C 2%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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