SUBMITTED BY Nancy Sousley
Mocha Cherry Balls (a twist on Mexican Wedding Cookies)
1 cup Crisco All-Vegetable Shortening
Or 1 stick Crisco Baking Sticks All-Vegetable Shortening
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups All Purpose Flour
1/4 cup unsweetened cocoa powder
1 teaspoon Folgers Classic Roast Instant Coffee Crystals
3/4 teaspoon salt
1 cup finely chopped walnuts
1/2 cup chopped maraschino cherries
Powdered sugar
Beat shortening, sugar, vanilla and almond extract in bowl of electric mixer until light and fluffy. Combine flour, cocoa powder, coffee crystals and salt. Gradually beat dry ingredients into shortening mixture. Stir in nuts and cherries. Chill dough 1 to 2 hours. Heat oven to 325F. Shape mixture into 1-inch balls using 2 teaspoons dough for each. Place on ungreased cookie sheet.
Bake 20 minutes. Cool 2 minutes on baking sheets. Place on wire rack to cool completely. Roll in powdered sugar when cool.
Mocha Cherry Balls (a twist on Mexican Wedding Cookies)
1 cup Crisco All-Vegetable Shortening
Or 1 stick Crisco Baking Sticks All-Vegetable Shortening
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups All Purpose Flour
1/4 cup unsweetened cocoa powder
1 teaspoon Folgers Classic Roast Instant Coffee Crystals
3/4 teaspoon salt
1 cup finely chopped walnuts
1/2 cup chopped maraschino cherries
Powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups All Purpose Flour
1/4 cup unsweetened cocoa powder
1 teaspoon Folgers Classic Roast Instant Coffee Crystals
3/4 teaspoon salt
1 cup finely chopped walnuts
1/2 cup chopped maraschino cherries
Powdered sugar
Beat shortening, sugar, vanilla and almond extract in bowl of electric mixer until light and fluffy. Combine flour, cocoa powder, coffee crystals and salt. Gradually beat dry ingredients into shortening mixture. Stir in nuts and cherries. Chill dough 1 to 2 hours. Heat oven to 325F. Shape mixture into 1-inch balls using 2 teaspoons dough for each. Place on ungreased cookie sheet.
Bake 20 minutes. Cool 2 minutes on baking sheets. Place on wire rack to cool completely. Roll in powdered sugar when cool.
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