Mexican Mocha Balls

1 c Margarine; softened

1/2 c Sugar

1 ts Vanilla extract

2 c All-purpose flour

1/4 c Unsweetened cocoa powder

1 ts Instant coffee powder

1/4 ts Salt

1 c Walnuts; chopped

1/2 c Maraschino cherries; chopped

Extra-fine granulated sugar Cream first 3 ingredients. Stir flour with cocoa, coffee and salt. Gradually beat into creamed mixture. Stir in nuts and cherries. Chill 1 hour. Form into 1-inch balls. Place on ungreased baking sheet. Bake at 325 for 20 minutes. Cool on rack. While warm but not hot, dust with extra-fine sugar. Makes 84.
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