Shelly's Recipe

MOCHA PECAN BALLS

Category: Cookies

1 roll (18 oz) refrigerated sugar cookie dough
1/4 cup baking cocoa
1 tbsp instant espresso coffee (dry)
1 cup finely chopped pecans
48 milk chocolate candy drops or pieces, unwrapped
3/4 cup powdered sugar

Preheat oven to 375. Into large bowl, break up cookie dough. Stir in cocoa, dry espresso, and pecans. Shape dough into 48 balls (1 inch); wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool slightly, about 5 minutes. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll cookies in powdered sugar again. Store in tightly covered container.