Mexican Fiesta Balls
1 cup butter, at room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 cups sifted flour
1/4 cup cocoa
1 tablespoon instant coffee powder
1/2 teaspoon salt
1 cup finely chopped pecans or walnuts
1/4 cup chopped, well-drained red maraschino cherries
1/4 cup chopped, well-drained green maraschino cherries
1 cup confectioners' sugar, for coating
Heat oven to 325 degrees F.
Beat butter until light; gradually add sugar. Beat until light and fluffy.
Add vanilla extract and beat to blend well.
Sift together flour, cocoa, coffee powder and salt; gradually add to creamed mixture.
Blend in pecans and cherries; chill until easy to handle.
Shape dough into balls 1-inch in diameter and place 1 inch apart on ungreased baking sheet.
Bake for 20 minutes.
Remove cookies to cooling racks and, while warm, roll in confectioners' sugar.
Yield: 5 dozen
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