MOCHA NUT BALLS
"These tender, flavorfufl cookies are so addictive, I always know I have to make a double batch. The family demands it!" Janet Sullivan, Buffalo, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.
Nutrition Facts :
MOCHA CINNAMON ROLLS
I love cinnamon rolls and coffee together! They are the perfect flavor combination, which is proven by these mocha cinnamon rolls. -Victoria Mitchel, Gettysburg, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 24
Steps:
- In a large bowl, dissolve yeast in warm milk. Add sugar, butter, coffee granules, egg yolk, vanilla, salt, nutmeg and 2 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.Place pecans, chocolate chips, sugar, coffee granules and cinnamon in a food processor; process until finely chopped. Punch dough down; turn onto a floured surface. Roll into an 18x12-in. rectangle; spread with softened butter. Sprinkle pecan mixture over dough to within 1/2 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour., Preheat oven to 350°. Drizzle rolls with melted butter. Bake until golden brown, 22-28 minutes. Place pan on a wire rack. In a small bowl, beat frosting ingredients until smooth. Spread over rolls. Serve warm.
Nutrition Facts : Calories 406 calories, Fat 23g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 259mg sodium, Carbohydrate 48g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.
CINNAMON MOCHA COOKIE BALLS RECIPE
Score major bonus points with family and friends when you follow this Cinnamon Mocha Cookie Balls Recipe. Learn how to make these tasty treats today!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients in medium bowl until blended. Stir in cookie crumbs and 1 tsp. cinnamon; mix well.
- Shape into 20 balls, using about 1 Tbsp. for each. Place in single layer in waxed paper-lined pan. Refrigerate 1 hour or until firm.
- Combine remaining cinnamon and sugar. Roll balls in cinnamon sugar.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
GLAZED CINNAMON MOCHA COOKIES
Make and share this Glazed Cinnamon Mocha Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 55m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Lightly spray cookie sheets with nonstick cooking spray.
- In large bowl, combine quick bread mix and swirl mix from packet; mix well.
- Add oil, 2 tablespoons coffee and egg; blend well.
- Add chips; mix well.
- Shape dough into 1 1/2-inch balls; place on sprayed cookie sheets.
- Flatten balls to 1/2-inch thickness.
- Bake at 350°F for 9 to 14 minutes or until edges are set and light golden brown.
- Cool 1 minute.
- Remove from cookie sheets; place on wire rack.
- Cool 10 minutes.
- In small bowl, combine glaze from packet and 1 teaspoon coffee; blend until smooth.
- Drizzle glaze over cookies.
Nutrition Facts : Calories 27.8, Fat 3, SaturatedFat 0.5, Cholesterol 10.6, Sodium 3.5, Protein 0.3
MOCHA SLICE COOKIES
Made with cocoa and espresso powders, cocoa nibs, and a touch of cinnamon, these sliced cookies were inspired by the traditional pairing of coffee and chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.
- Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.
- Preheat oven to 350 degrees. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inch thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
- Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely.
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