Mocha Hazelnut Butterballs
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.
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.
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