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Mocha Hazelnut Butterballs
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5 stars stars based on 1 reviews - 100% would make this again
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Makes about 60
1-1/2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup butter
1/3 cup (3 ounces) cream cheese
2/3 cup powdered chocolate milk mix (ie. Nestlé Quik)
1/4 cup + 2 tablespoons powdered sugar
1 teaspoon instant coffee granules
2 teaspoons vanilla extract
1 cup toasted hazelnuts, chopped
additional powdered sugar
Stir together flour and salt. In a separate, large bowl, mix butter, cream cheese, chocolate mix, 1/4 cup + 2 tablespoons powdered sugar, coffee granules and vanilla until creamy. Blend in the dry ingredients and hazelnuts until well mixed. Chill dough for 1 hour. Pre-heat oven to 350 F. Shape dough into 1" balls and place on ungreased baking sheet. Bake for 15-18 minutes. Allow to cool for 5 minutes, then while still warm, yet firm, roll in additional powdered sugar.
Note: Adapted from a 1959 Pillsbury Bake-Off winner by Mrs. Lloyd Levich. Mrs. Levich used pecans, and the recipe has been adapted so you don't have to sift the dry ingredients before measuring them.
Reviews of Mocha Hazelnut Butterballs:
1-1 of 1 reviews
A cookie baker in Minneapolis Dec 9, 2012
Would make this again.
Yum - not super-sweet, even with the powdered sugar on the outside. 5 stars
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