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Mocha Pecan Balls

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Espresso
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Graves, Mary
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Mocha Pecan Balls
Gourmet Archives

2 sticks (1 cup) unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla
1 tablespoon instant espresso powder
1/4 cup cocoa powder
3/4 teaspoon salt
1 3/4 cups all-purpose flour
2 cups finely chopped pecans
Confectioner's sugar for coating

In a bowl with electric mixer cream butter with sugar until light and fluffy. Add vanilla. espresso powder, cocoa powder and salt. Beat mixture until it
is combined well. Add flour and beat dough until it is just combined. Beat
in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
Preheat oven to 375 degrees F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in batches in a bowl of the confectioner's sugar to coat them well. The cookies may be made 2 months in advance and kept frozen in airtight containers. Makes about 95 cookies.
 

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