I was given samples of sponsored products to create recipes for our #ChristmasCookies Week event. I received no further compensation. All opinions are my own.
Mocha Sandies

Mocha Sandies take delicate traditional pecan cookies and add a touch of chocolate and coffee. A fun twist to this classic cookie.

Welcome to #ChristmasCookies week where more than 25 bloggers are sharing cookie recipes perfect for your holiday celebrations. Hosted by Ellen from Family Around the Table, Christie from A Kitchen Hoor’s Adventures and Heather from Hezzi-D’s Books and Cooks, we invite you to not only check out the recipes but enter the amazing giveaway.

Don’t miss one delicious cookie recipe! Follow along on Pinterest.

Check out today’s shared recipes at the bottom of this post. Now onto the giveaway information!

Prize 1: Tower of Treats from Millican Pecan Company

Assorted Pecan goodies in a tin.

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Prize 2: An Assortment of Flavored Extracts from Adams Extract and Spices

In January 2013, Adams, one of the oldest continuously operated companies in Texas and one of oldest spice and extract companies in the United States, celebrated its 125th birthday and was awarded the Texas Treasure Business Award, an award sponsored by State Bill 920 that recognizes the accomplishments of Texas businesses that have provided employment opportunities and support to the state’s economy for at least 50 years and pays tribute to the state’s well-established businesses and their exceptional historical contributions toward the state’s economic growth and prosperity.

Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines. In addition, Adams is proud to manufacture for some of the nations most respected Private Label Brands as well as other legacy Regional Seasoning Brands and is used to flavor many commercially produced food products around the nation.

Prize 3: A Set of Baking Pans from Anolon

Baking pans

Established in the 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware. By 1986 they released the world’s first hard-anodized nonstick cookware which revolutionized the world of home cooking. Their nonstick surface didn’t flake or scratch easily.

Today they sell bakeware with nonstick interior and exterior made with a special sapphire-reinforced blend that is triple coated. NOTE: Color may vary from the photo above.

Prize 4: An Assorted Baking Box from Sweets & Treats

Sweets & Treats Logo

Make Sweets & Treats your one-stop shop for all your holiday sprinkle needs. In addition to fun, festive and colorful sprinkles, Sweets & Treats offers cupcake liners, edible glitters, sugars, and more.

Founded in 2010 by Shannon Harvey out of an industry need for bold, bright cupcake liners and baking supplies that are the life of the party! Based in Louisiana, Sweets & Treats is a designer cupcake liner manufacturer and party supply company that creates exclusive greaseproof cupcake liners, sprinkles, sprinkle mixes, paper straws, and other baking supplies.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Giveaway open to US Residents only who are 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry.

a Rafflecopter giveaway

Adding a bit of espresso powder makes the chocolate pop in these cookies. I use cocoa to keep the texture true to the classic “snowball” cookie.
Mocha Sandies
Adding cocoa and espresso to the sugar coating pushes the flavors to the top!
I used Adams Extract brand Adams Best for a refreshing touch of vanilla. Vanilla has a way of deepening chocolate flavor.

I’m told these cookies taste better if you toast the pecans first. I like them either way, as a softer nut, as pecans are compared to other nuts. I also grind my pecans for these cookies. I think it helps release the natural oil for more taste and softer texture.

Mocha Sandies

5 from 2 votes

Print Recipe

Servings 20 cookies

Ingredients

1/2 cup butter, softened
1/2 cup powdered sugar
1 tablespoon water
2 teaspoons vanilla
1 tablespoon cocoa
1 cup flour
1/2 teaspoon espresso powder
3/4 cup finely chopped pecans
coating
1/2 cup powdered sugar
2 tablespoons cocoa
1/4 teaspoon espresso powder

Instructions

Beat butter about 30 seconds until lighter and fluffier. Add powdered sugar, beat to combine, scraping down as needed.
Add water and vanilla. Beat until mixed. Beat in flour, cocoa and espresso powder. Stir in pecans (I used Millican Pecan Company pecans) Chill dough about 30 minutes to make it easier to handle.
Preheat oven to 325. Shape dough into about 1-inch sized balls. Place on ungreased cookie sheet (I use my Anolon cookie sheet) Gently pat. Bake about 15 minutes just until bottoms are lightly brown. Cool.
Mix together powder sugar, cocoa and espresso coating in a resealable bag. Add a few cooled cookies to bag at a time and gently shake to coat.