Mocha Sno Balls

Linda Dalton


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.

★★★★★ 4 votes
makes about 3 dozen


1 c
unsalted butter at room temperature
1/4 c
confectioners' sugar
2 tsp
instant coffee, decaffinated
1/4 c
unsweetened baking cocoa
2 tsp
pure vanilla extract
1 3/4 c
1/2 tsp
2/3 c
ground walnuts
1 c
confectioners' sugar for dusting
1 Tbsp
ground coffee for dusting


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.
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.
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.

About Mocha Sno Balls

Main Ingredient: Flour
Regional Style: American
Hashtag: #Eggless