Mexican Fiesta Balls

Yield: 5 dozen

Ingredients

• 1 cup butter (room temperature)
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups sifted all-purpose 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

Instructions

1. Heat oven to 325 degrees F.
2. Beat butter until light; gradually add sugar. Beat until light and fluffy.
3. Add vanilla extract and beat to blend well.
4. Sift together flour, cocoa, coffee powder and salt; gradually add to creamed mixture.
5. Blend in pecans and cherries; chill until easy to handle.
6. Shape dough into balls 1 inch in diameter and place 1 inch apart on ungreased baking sheet.
7. Bake for 20 minutes.
8. Remove cookies to cooling racks and, while warm, roll in confectioners' sugar.