Time 45m Yield 48 Number Of Ingredients 9 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside. In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners’ sugar while still warm. Store in a tightly covered container at room temperature.
Time 25m Yield 4 dozen. Number Of Ingredients 7 Steps:
In a large bowl, combine the wafer crumbs, 2 cups confectioners’ sugar, pecans and cocoa. Stir in milk and coffee (mixture will be sticky)., With hands dusted in confectioners’ sugar, shape dough into 3/4-in. balls; roll in remaining confectioners’ sugar or additional baking cocoa if desired. Store in an airtight container.
Yield 24 Number Of Ingredients 6 Steps:
Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well. Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners’ sugar. Store in an air tight container.
Yield Makes about 95 cookies Number Of Ingredients 9 Steps:
In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight. Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners’ sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.
Time 15m Yield 48 cookies Number Of Ingredients 6 Steps:
Preheat oven to 375°F. In a large bowl crumble cookie dough. Stir in cocoa, espresso powder and pecans. Shape dough into 48 pieces. Wrap each piece around a Hershey Kiss. Place 2 inches apart on an ungreased cookie sheet. Bake for 10-12 minutes or until set. Transfer to wire rack. Cool for 5 minutes. Roll in confectioners sugar. Store in covered container.
Time 30m Yield 6 dozen Number Of Ingredients 10 Steps:
Preheat oven to 325F degrees. Have ungreased cookie sheets ready. Beat butter, sugar and vanilla together until fluffy. Dissolve coffee in hot water and stir into butter mixture. Sift flour, cocoa and salt into mixture and add nuts. Stir to blend well. Shape into one-inch balls and put on cookie sheets. Bake 15 minutes or until set. Roll in icing sugar while warm. Let cool and roll in icing sugar again before storing in a container with a tight lid.
Yield Makes about 6 dozen cookies Number Of Ingredients 5 Steps:
Preheat oven to 350°F. In bowl of a standing electric mixer beat together all ingredients except confectioners’ sugar until just combined well. Form dough into 1-inch balls and arrange about 3/4 inch apart on baking sheets. Bake cookies in batches in middle of oven until just firm and beginning to brown, about 18 minutes, and cool on baking sheets 5 minutes. Sift confectioners’ sugar into a bowl. After the 5 minutes cooling, toss balls, a few at a time, in confectioners’ sugar, coating them well and transferring them as coated to trays to cool completely. (Before balls are stored or frozen, they can be coated lightly again in confectioners’ sugar to keep them from sticking to each other.) Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
Time 35m Yield 4-1/2 dozen. Number Of Ingredients 8 Steps:
Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners’ sugar. Cool on wire racks.
