Name: Cherry Mocha Balls
Ingredients: 1 c Butter; softened; 1/2 c Sugar; 4 ts Vanilla extract; 2 c All-purpose flour; 1/4 c Unsweetened cocoa; 1 tb Instant coffee granules; 1/2 ts Salt; 1 c Finely chopped pecans; 2/3 c Chopped red candied cherries; Confectioner's sugar

We must not envy them that have greater gifts, for if we have any it is more than [our] due or than we have deserved; and this will teach us to be contented with that which we have had. Let us then look on what we have and give God thanks for it, and know that if we should have more, He would give more; yea if we consider that they that have much must make the greater account, and that we are unfit to do so, we will thank God that we have no more than we have.

Richard Greenham

CATEGORY	CUISINE	TAG	YIELD
		Cookies	1	Servings

INGREDIENTS

1	c	Butter; softened
1/2	c	Sugar
4	ts	Vanilla extract
2	c	All-purpose flour
1/4	c	Unsweetened cocoa
1	tb	Instant coffee granules
1/2	ts	Salt
1	c	Finely chopped pecans
2/3	c	Chopped red candied cherries
		Confectioner's sugar

INSTRUCTIONS

In a mixing bowl, cream butter. Gradually add sugar and vanilla; beat until
light and fluffy. Stir together flour, cocoa, coffee, and salt; gradually
add to creamed mixture. Mix well. Stir in pecans and cherries. Chill dough
for ease of handling if necessary. Shape into 1 inch balls and place on
ungreased cookie sheets. Bake at 350 degrees for 15 minutes or until
cookies are set. Cool on wire racks. Dust with confectioner's sugar. Yield:
about 6 dozen
Recipe by: Country Woman Nov/Dec 1992
Posted to recipelu-digest Volume 01 Number 523 by "Lynn Ratcliffe"
<mcgrew@ntr.net> on Jan 14, 1998

A Message from our Provider:

“Jesus: Everything else will fade”