Day 1 of the Free Press's 21 Days of Holiday Cookies features Mocha Butterballs. We will be publishing one cookie recipe every day -- Monday to Saturday -- till Christmas.
Berenice Keryluk of Winnipeg offers a family cookie recipe that her son requests every Christmas. These mocha treats are rich and tender -- a bit like Mexican Wedding Cakes -- but with a terrific jolt of chocolate and coffee.
227 g (1 cup) butter, softened
125 ml (1/2 cup) sugar
10 ml (2 tsp) vanilla
10 ml (2 tsp) instant coffee
15 ml (1 tbsp) hot water
425 ml (1 3/4 cups) sifted all-purpose flour
60 ml (1/4 cup) cocoa
2 ml (1/2 tsp) salt
500 ml (2 cups) walnuts, finely chopped
Preheat oven to 160 C (325 F). Beat butter, sugar and vanilla until light and fluffy. Dissolve coffee in hot water and stir into butter mixture. Sift flour, cocoa, salt into butter mixture and blend until combined. Add nuts. Shape into 2.5 cm (1 inch) balls and place on ungreased cookie sheets. Bake about 15 minutes. Roll in icing sugar while still warm. Let cool and roll in icing sugar again. Can be stored in an airtight container at room temperature.