Mexican Mocha Balls

December is prime time for making cookies. Mom's recipe box has an extensive cookie collection, so there are many options. This recipe caught my eye because it has many flavors that I love--coffee, chocolate, and cherries. These cookies did not disappoint; they are delicious.

When I made this recipe, I made some without nuts and some with almonds. Both versions were good. In fact, MDS (who usually prefers no nuts in cookies) liked both versions equally. When I made these cookies, I thought I might freeze some to include in the Christmas cookie gift bags, but I think they might all get eaten before then. When the cookies are still warm from the oven, they are quite delicate and need to be handled with care. Once cooled, they are sturdier and have a slight crunch.

Mexican Mocha Balls 

• 1 cup butter, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• 2 cups flour
• 1/4 cup cocoa
• 1 tsp. instant coffee powder
• 1/4 tsp. salt
• 1 cup finely chopped nuts
• 1/2 cup chopped maraschino cherries
• fine granulated sugar for dusting

In a bowl, cream together butter, sugar, and vanilla until light and fluffy. Thoroughly stir together flour, cocoa, coffee, and salt. Gradually beat into creamed mixture. Stir in nuts and cherries. Chill dough for one hour. Shape into one-inch balls. Place on cookie sheet. Bake at 325 for 20 minutes. Cool. While warm but not hot, dust with granulated sugar. Enjoy!