mocha sno balls
I'm beginning to think about holiday baking and thought I'd share this recipe which is my mocha variation of these cookies also known as Polvorones, Biscochetas, or Rohlichky. They're so good that I was asked to come up with a version using coconut, which I'll post next.
prep time
cook time
method
Bake
yield
makes about 3 dozen
Ingredients
- 1 cup unsalted butter at room temperature
- 1/4 cup confectioners' sugar
- 2 teaspoons instant coffee, decaffinated
- 1/4 cup unsweetened baking cocoa
- 2 teaspoons pure vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 2/3 cup ground walnuts
- 1 cup confectioners' sugar for dusting
- 1 tablespoon ground coffee for dusting
How To Make mocha sno balls
-
Step 1In large bowl mix butter and sugar until well blended. I use a hand mixer. Add vanilla, coffee powder, cocoa and salt and mix well. Add flour and mix until dough is looking crumbly. Add the ground nuts and incorporate. Divide dough in half forming each into a ball. Wrap in plastic wrap and refrigerate 30 minutes.
-
Step 2Pre heat oven to 350 degrees. Working with half the dough, roll mixture into balls about 1 inch in diameter. Place balls on parchment lined baking sheet and bake 15 minutes. Let cool on wire rack about 5 minutes and toss warm cookies in confectioner's sugar. Now dust tops with coffee though a fine strainer.
-
Step 3Repeat process with second ball of refrigerated dough. Cool cookies completely and store in air tight containers in your fridge. Feel free to add more coffee to the tops of the cookies. Very rich and yummy. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes