Ingredients Jump to Instructions ↓

  1. 1/3c Sugar

  2. 1/2c Butter

  3. 1/2ts Vanilla

  4. 1/8ts Almond extract

  5. 1 Egg yolk

  6. 1 c Flour; all-purpose ds Salt Grated chocolate or shavings

  7. 2 tb Unsweetened cocoa

  8. 1/2c Butter; softened

  9. 1 c Confectioners' sugar

  10. 2 tb Coffee flavor liqueur

Instructions Jump to Ingredients ↑

  1. + Directions : (optional) Grease 12 miniature muffin cups or l 1/2-inch tartlet tins. In small bowl, beat sugar and butter until light and fluffy. Add vanilla, almond extract and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Mix well. Chill dough 1 hour for easier handling. Preheat oven to 350F. Place about 2 teaspoons dough into prepared muffin cups. Press dough into bottom and up sides to form shells. Bake for 10 to 15 minutes or until light golden brown. Very carefully remove from muffin cups and cool. Spoon filling into pastry bag with desired decorating tip. Pipe filling (or spoon) into cookie cups. Sprinkle with grated chocolate. Store in refrigerator. Makes 1 dozen. ** Filling ** In small bowl, beat 2 tablespoons unsweetened cocoa and 1/2 cup softened butter until light and fluffy. Add 1 cup confectioners' sugar and 2 tablespoons coffee-flavored liqueur; blend well. Nutritional Information: per cookie: Calories 260, Fat 18g, Sodium 176mg, Cholesterol 62mg, Percent calories from fat 58% First Place Winner, Decadent From the Dallas Morning News Holiday Cookie Contest Baked by: Carol Perrie, Rowlett ** The Dallas Morning News -- Food section -- 11 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor


Send feedback