Espresso Balls
"Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving."
Ingredients
Nutritional
- Serving Size: 1 (11.4 g)
- Calories 53.5
- Total Fat - 3.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 9 mg
- Sodium - 37.7 mg
- Total Carbohydrate - 5.2 g
- Dietary Fiber - 0.3 g
- Sugars - 2.1 g
- Protein - 0.6 g
- Calcium - 3.1 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325F.
Step 2
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Step 3
Beat in powdered sugar and cocoa powder until combined, scraping side of bowl occasionally.
Step 4
Beat in coffee liqueur and vanilla.
Step 5
Beat in as much flour as you can with the mixer. Stir in any remaining flour, 1/2 cup of the round hazelnuts, and ground coffee beans with a wooden spoon.
Step 6
Shape dough into 1-inch balls.
Step 7
Roll dough balls in remaining ground hazelnuts.
Step 8
Place balls 2 inches apart on ungreased cookie sheets.
Step 9
Bake in preheated oven about 15 minutes or until bottoms are lightly brown.
Step 10
Lightly press a chocolate covered coffee bean onto the top of each cookie.
Step 11
Cool on cookie sheets on wire racks for 3 minutes.
Step 12
Transfer cookies to wire racks and cool completely.
Tips
No special items needed.