1 c. butter
1/2 c. sugar
2 tsp. vanilla
2 c. sifted flour
1/4 c. cocoa
1/2 c. confectioners' sugar for coating
1 tbsp. instant coffee powder
1/2 tsp. salt
1 c. finely chopped nuts
1/2 c. chopped maraschino cherries, drained

Beat butter until light. Gradually add sugar, beat until light and fluffy. Add vanilla and beat to blend well. Sift together flour, cocoa, coffee powder and salt, gradually add to creamed mixture, blend in nuts and cherries. chill until easy to handle. Shape dough into balls 1 inch in diameter, place 1 inch apart on cookie sheet. Bake at 325 degrees for 20 minutes, remove to cooling rack and while warm, roll in powdered sugar. Makes 5 dozen.