Ingredients Jump to Instructions ↓

  1. Cookies:

  2. 1/2 cup butter

  3. 1/2 cup light corn syrup

  4. 2/3 cup brown sugar

  5. 4 tsp. unsweetened cocoa powder

  6. 1/2 tsp. instant coffee powder

  7. 1 cup all purpose flour

  8. 1/2 cup finely ground almonds

  9. Filling:

  10. 1 1/3 cups powdered sugar

  11. 6 tbsp. unsweetened cocoa powder

  12. 4 tsp. hot water

  13. 3 tbsp. Kahlua liqueur

Instructions Jump to Ingredients ↑

  1. For Cookies:

  2. Preheat oven to 375 degrees. Grease 2 cookie sheets. Combine butter, corn syrup and brown sugar in a medium saucepan over medium high heat and bring to a boil, stirring frequently. Remove the pan from the heat and stir in the cocoa, coffee powder, flour and almonds(mixture will have a thick syrup consistency). Drop teaspoons of the batter onto the prepared pans, spacing 2 inches apart. Bake the cookies 6 minutes. Let the cookies cool 2 minutes on the pan before transferring to a rack to cool completely. Cool cookies completely.

  3. For Frosting:

  4. Combine the powdered sugar, cocoa, water and Kahlua in a ,edium bowl and stir until thick and smooth.

  5. Spread the frosting over 1/2 of the cookies. Place the remaining cookies over the frosting and press lightly to adhere.


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