Recipes Chocolate-Espresso Snowballs 5.0 (2,583) 3 Reviews Cocoa, coffee and pecans are rolled together in these semisweet, sugar-dusted cookies. More Italian Desserts Recipes By Food & Wine Editors Updated on November 29, 2021 Print Rate It Share Share Tweet Pin Email Combine cocoa, coffee and pecans for these semisweet, sugar-dusted cookies. Photo: © Fredrika Stjärne Active Time: 30 mins Total Time: 2 hrs Yield: 3 dozen cookies Ingredients 2 sticks softened unsalted butter, plus more for greasing 1/2 cup sugar 2 teaspoons pure vanilla extract 1 3/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 2 teaspoons instant espresso powder 1/2 teaspoon salt 2 cups finely chopped pecans Confectioners' sugar, for coating Directions In a large bowl, mix the butter, sugar and vanilla until smooth. Stir in the flour, cocoa, espresso powder and salt until thoroughly blended. Stir in the pecans. Cover the dough and refrigerate for 1 hour. Preheat the oven to 325°. Lightly butter 2 cookie sheets. Working in batches, roll the dough into tablespoon-size balls and place about 2 inches apart on the prepared cookie sheets. Bake in the upper and lower thirds of the oven for 15 minutes, until the tops are dry and the cookies are slightly firm to the touch. Let the cookies cool on the sheets for 10 minutes, then transfer to a rack to cool completely; roll in confectioners' sugar to coat. Rate it Print