Kahlua Butter Cream Cookie Cups |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 10 |
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Great dinner party dessert Ingredients:
muffin cup ingredients |
1/3 cup sugar |
1/2 cup softened butter |
1/2 tsp. vanilla |
1/8 tsp. almond extract |
1 egg yoke |
1 cup all-purpose or unbleached flour |
dash of salt |
filling ingredients |
2 tbs. unsweetened cocoa |
1/2 cup softened butter |
1 cup powdered sugar |
2 tbs. kahlua liqueur |
grated white or dark chocolate |
Directions:
1. THE CUPS: Preheat oven to 350 degrees.
2. In a small bowl, beat the sugar and 1/2 cup butter until light and fluffy.
3. Add the vanilla, almond extract and egg yoke. Blend well.
4. Lightly spoon flour into a measuring cup and level off.
5. Stir in the flour and salt. Mix well.
6. Chill dough for 1 hour for easier handling.
7. To form the muffin cups, use a 10 pc muffin tin. Place about 4 tsp. of dough into each slot.
8. Press the dough into the bottom and up the sides to form a shell.
9. Bake at 350 degrees for 10 to 15 minutes, until lightly golden brown.
10. Carefully remove muffin cups and let cool.
11. THE FILLING: In a small bowl, beat the cocoa and 1/2 cup butter until light and fluffy.
12. Add powdered sugar and liqueur. Blend well.
13. FILLING THE CUPS: Spoon equal amounts of filling into the cups and sprinkle with grated chocolate.
14. Let cool in the refrigerator and serve!
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