Mocha Pecan Balls

 

1

roll (18 oz) refrigerated sugar cookies

1/4

cup unsweetened baking cocoa

1

tablespoon instant espresso coffee powder or granules

1

cup finely chopped pecans

48

milk chocolate candy drops or pieces, unwrapped

3/4

cup powdered sugar

• 1 Heat oven to 375°F. Break up cookie dough into large bowl. Add cocoa, coffee powder and pecans; mix well.
• 2 Shape dough into 48 (1-inch) balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheets.
• 3 Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets. Cool 5 minutes or until slightly cooled.
• 4 Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll again in powdered sugar. Store tightly covered at room temperature.