This coffee-chocolate take on a traditional butter tea cookie gets its flavor from instant coffee and Nestle Quik. The recipe was a winner of the Beacon Journal’s holiday cookie contest in 1980 and has been a reader favorite ever since because of its great flavor and because it’s a snap to prepare.
MOCHA BUTTER BALLS
⅔ cup butter or margarine, softened
1 package (3 oz.) cream cheese, softened
2 tsp. vanilla
1¾ cups flour
¼ tsp. salt
⅔ cup instant chocolate drink mix (such as Nestle Quik)
⅓ cup confectioners’ sugar
1 tsp. instant coffee
1 cup chopped pecans or walnuts
Beat butter and cream cheese together until light and fluffy. Blend in all remaining ingredients except nuts. Blend well. Stir in nuts and mix thoroughly. Shape into balls, using a rounded teaspoon each. Bake on ungreased sheets at 350 degrees for 15 to 18 minutes.
While warm, roll balls in more powdered sugar.
Makes about 4 dozen.
