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.

Buon Appetito!
Deborah Mele 

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Mocha Snowball Cookies

Yield: Makes 3 Dozen

Prep Time: 15 minutes

Cook Time: 15 minutes

Coffee and chocolate are a perfect match in these tender cookies.

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Ingredients

• 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

Instructions

1. Cream together the butter, sugar, and vanilla until smooth.
2. Stir in the flour, cocoa, coffee, and salt until well mixed.
3. Stir in the walnuts, then wrap the dough in plastic wrap and refrigerate for at least 1 hour.
4. Preheat oven to 325 degrees F.
5. Either lightly grease two baking sheets, or cover them with silicon sheets or parchment paper.
6. Roll the dough into balls about 1 to 1 1/2 inches in size and place 2 inches across on the baking sheets.
7. 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.
8. Cool the cookies for 15 minutes and then roll in the powdered sugar to coat.
9. Store in an airtight container for up to 1 week.

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