Chocolate Kahlua Cookie Recipe 


2-1/2 cups finely crushed chocolate cookie crumbs
1 cup finely chopped nuts
1 cup sifted powdered sugar
1/3 cup coffee liqueur (such as Kahlua)
1 tablespoon water
5 oz. semisweet chocolate, chopped
1 tablespoon shortening
6 oz. white baking bar, chopped


In a large mixing bowl, stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua. Add enough of the water so crumbs hold together. Shape mixture into 1-inch balls. Place on a waxed paper-lined cookie sheet.

In a small, heavy saucepan, heat semisweet chocolate and shortening over low heat until melted. In another small, heavy saucepan, heat white baking bar until melted.

With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet. Dip remaining cookies in melted white baking bar to coat; place on cookie sheet.

With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate. Repeat with semisweet chocolate, drizzling over cookies coated with white baking
bar mixture.

Refrigerate for about 30 minutes, or until chocolate is firm. Store in refrigerator.

Yield:  About 30 cookies.

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