Mexican Fiesta Balls

Mexican Fiesta Balls

1 cup butter, at room temperature
1/2 cup sugar
2 teaspoons vanilla
2 cups sifted flour
1/4 cup cocoa
1 tablespoon instant coffee powder
1/2 teaspoon salt
1 cup finely chopped pecans, or walnuts, etc.
1/4 cup chopped, well-drained red maraschino cherries
1/4 cup chopped, well-drained green maraschino cherries
1 cup confectioners' sugar, for coating

Beat butter until light then gradually add sugar.
Beat until light and fluffy.
Add vanilla and beat to blend well.
Sift together flour, cocoa, coffee powder and salt and gradually add to
creamed mixture.
Blend in pecans and cherries.
Chill until easy to handle.
Shape dough into balls 1-inch in diameter and place 1-inch apart on
ungreased baking sheet.
Bake in slow oven ( 325 F ) 20 minutes.
Remove cookies to cooling racks and, while warm, roll in confectioners'
sugar.

Makes 5 dozen