These delicious cookies are the chocolate equivalent of those Mexican wedding cookies that are rolled in powdered sugar. The cookies themselves aren’t terribly sweet, which compensates for the powdered sugar. For Christmas, just bake a double batch—you won’t regret it. They are gorgeous on a tray paired with the vanilla version and/or baci di dama.
Mocha Nut Cookies
Ingredients:
1 cup (2 sticks) softened butter
1/2 cup sugar
1 tbsp espresso-ground coffee (may substitute instant coffee)
1 tbsp HOT water
2 tsp Mexican vanilla (may substitute regular vanilla)
1-3/4 cups flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
2 cups finely chopped pecans
powdered sugar
Directions:
Mix coffee and hot water. Let cool.
Preheat oven to 325°F.
Grease cookie sheets.
Cream butter and sugar in large bowl until light and fluffy.
Stir cooled coffee and vanilla into butter mixture.
Sift flour, salt, and cocoa into butter mixture. Stir until smooth.
Add chopped nuts and stir until well-blended.
Roll cookies into 1 inch balls and placed 1 inch apart on greased cookie sheets.
Bake at 325°F for 13-15 minutes.
Cool on wire racks.
Roll cooled cookies in powdered sugar and store in an airtight container.
