I make a number of cookies every Christmas, some traditional Italian family favorites, while others are cookies I grew up with myself. I tend to make the same cookies year after year because my family each have their personal favorites and I want to keep everyone happy. This year I decided to add a couple of new cookies to my baking schedule, and chose a few recipes that I personally knew I would enjoy. I love, love, love anything mocha flavored as I feel coffee and chocolate were made to be paired together, so when I saw a mocha cookie in a recent Food & Wine magazine, I had to give it a try. I made a few changes in the recipe as I prefer walnuts to pecans, and I didn’t have instant espresso, only instant coffee, but I loved how the cookies turned out and know I will be adding these cookies to my yearly list of holiday favorites. The cookies were initially crisp, and then softened after a day or two but I found the flavors improved a day or two after baking.
Deborah Mele 2011
Mocha Snowball Cookies
Coffee and chocolate are a perfect match in these tender cookies.
- 2 Sticks Unsalted Butter, Softened
- 1/2 Cup Sugar
- 2 Teaspoons Vanilla Extract
- 1 3/4 Cup All-purpose Flour
- 1/4 Cup Dark, Unsweetened Cocoa Powder
- 2 Teaspoons Instant Coffee
- 1/2 Teaspoon Salt
- 2 Cups Finely Chopped Walnuts
- Powdered Sugar For Finishing
- Cream together the butter, sugar, and vanilla until smooth.
- Stir in the flour, cocoa, coffee, and salt until well mixed.
- Stir in the walnuts, then wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 325 degrees F.
- Either lightly grease two baking sheets, or cover them with silicon sheets or parchment paper.
- Roll the dough into balls about 1 to 1 1/2 inches in size and place 2 inches across on the baking sheets.
- Continue to use up all of the dough in this manner, then bake for 15 minutes or until the tops of the cookies feel firm to the touch.
- Cool the cookies for 15 minutes and then roll in the powdered sugar to coat.
- Store in an airtight container for up to 1 week.
Adapted from Food And Wine Magazine, December 2011