Bonus recipe: Mexican fiesta balls
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 Journal’s Country Cookbook.”
Thanks Sue.
Mexican Fiesta Balls
1 c. butter
½ c. sugar
2 tsp. vanilla
2 c. sifted flour
¼ c. cocoa
1 Tblsp. Instant coffee powder
½ tsp. salt
1 c. chopped nuts
½ c. chopped, drained maraschino cherries (we use more and chop them coarsely)
Powdered sugar
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 :)