COCOA BALLS
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser
The basic recipe produces a satisfying chocolate-nut cookie. Moved up to its truffle version, it becomes positively addictive.
Yield: 36 Cookies
Ingredients
• 1 cup butter
• 1 cup confectioners' sugar
• 1/2 cup cocoa, sifted
• 1 teaspoon water
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 cup finely chopped pecans
• Confectioners' sugar for rolling
Directions
1. Preheat oven to 350°F. Grease cookie sheets.
2. Cream butter and sugar at medium speed with electric mixer. Beat in cocoa, water and vanilla. Add flour and pecans and mix until soft dough forms. Add 1/4 teaspoon additional water at a time until mixture holds together.
3. Shape into 1-inch balls and place 1 inch apart on sheets. Bake 12 minutes until set and lightly brown. Cool 2 minutes and roll in sugar.
For a truffle version, skip sugar rolling and dip into Dipping Chocolate.
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