A READER NAMED SUE SENT IN THIS GREAT RECIPE FOR MEXICAN FIESTA BALLS, JUST IN TIME TO WHIP UP FOR CHRISTMAS.
She said she found it in a 1972 edition of Farm Journals Country Cookbook.?
Mexican Fiesta Balls
1 c. butter
2 tsp. vanilla
2 c. sifted flour
1 Tblsp. Instant coffee powder
1 c. chopped nuts
c. chopped, drained maraschino cherries (we use more and chop them coarsely)
Beat butter until light; gradually add sugar. Beat until light and fluffy. Add vanilla and beat to blend well.
Sift together flour, cocoa, coffee powder and salt; gradually add to creamed mixture. Blend in nuts and cherries; chill until easy to handle (I usually skip the chilling).
Shape dough into balls 1? in diameter and place 1? apart on ungreased baking sheet. Bake in a slow oven (325) 20 minutes. Remove cookies to cooling racks and, while warm, dust with powdered sugar (I sift it over all). Makes 5 dozen.
She said she bakes a double batch and lets her daughter take them to her friends. Isn’t that what the holidays are all about? Sharing 🙂