Cherry Mocha Balls Recipe

4.5 2 4
Cherry Mocha Balls Recipe
Cherry Mocha Balls Recipe photo by Taste of Home
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Cherry Mocha Balls Recipe

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4.5 2 4
Publisher Photo
My mother-in-law gave me this recipe before my wedding (six children ago!). I've made mocha balls nearly every Christmas since then. Because they freeze so well, I bake some early and put them away to call on as last-minute holiday treats. —Jeana Crowell, Whitewater, KS
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 4 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans
  • 2/3 cup chopped red candied cherries
  • Confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape.
Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Yield: about 6 dozen.
Originally published as Cherry Mocha Balls in Country Woman November/December 1992, p33

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 4 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans
  • 2/3 cup chopped red candied cherries
  • Confectioners' sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa, coffee granules and salt; gradually beat into creamed mixture. Stir in pecans and cherries. If necessary, cover and refrigerate dough until firm enough to shape.
  2. Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until cookies are set. Cool completely on wire racks. Dust with confectioners' sugar.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
    Yield: about 6 dozen.
Originally published as Cherry Mocha Balls in Country Woman November/December 1992, p33

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Reviews forCherry Mocha Balls

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MY REVIEW
thin4life User ID: 1891649 34308
Reviewed Jul. 19, 2009

"These are really good, I didn't have candied cherries so I used maraschino cherries and they were excellent!"

MY REVIEW
Kelli F. User ID: 1506371 201259
Reviewed Oct. 26, 2008 Edited Jul. 12, 2014

"These are a nice addition to my holiday baking. They are not as sweet as most Christmas treats, but so good!"

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