The pile of cookie recipes on the kitchen counter is dwindling and it looks like I might be finished baking sometime early next week. Different shapes, textures, flavours and sizes make an interesting assortment on a tray and two batches of each variety is usually enough to enjoy with plenty to give away.
These cookies are surely kin to the Mexican Wedding Cookies for which I have previously posted a recipe. Again, no apparent Mexican spices can be found in them and I’m not sure why someone saw fit to call them Mexican Mocha Balls unless Mexican Chocolate was called for in the original recipe.
I usually make them each year not only because they are delicious and quite easy to make but their texture and taste is a little different from the rest of the cookies.
This year while rolling these cookies in granulated sugar for finishing touches they reminded me of little chocolate snowballs. I began thinking of possible new names and finally decided to rename them Mocha Cherry Snowballs.
This recipe was not in the plan to post therefore steps of preparation pictures are not available but rest assured that they are a very simple cookie to make not requiring much explanation.
No matter what these cookies are called it doesn’t change the fact that they make a tasty addition to any cookie assortment whether they be Mexican or not!
Mocha Cherry Snowballs (a.k.a. Mexican Mocha Balls)
1 cup butter or margarine (hard margarine) at room temperature
½ cup granulated sugar
1 teaspoon vanilla
2 cups flour
¼ cup unsweetened cocoa
1 teaspoon instant coffee granules
¼ teaspoon salt
1 cup finely chopped nuts (walnuts, pecans, peanuts etc.)
1/3 cup drained and chopped maraschino cherries
granulated sugar to roll them in after baking
- With mixer beat together margarine/butter vanilla and sugar.
- In a separate bowl sift together flour, cocoa, instant coffee and salt.
- Stir dry ingredients into wet ingredients.
- Stir in nuts and maraschino cherries.
- Form into 1 inch balls and place on an ungreased cookie sheet.
- Bake in a preheated 325 degrees F oven. for 20 minutes.
- While still warm, roll in granulated sugar.
- Cool completely on rack.
Notes, Tips and Suggestions
- Blend the nuts and maraschino cherries by hand, it’s much easier.
- If the dough seems a little dry just keep working it with your hands until it comes together.
- Use a good quality cocoa, it makes all the difference.
- These cookies freeze well.