Chocolate Kahlua Snowballs Recipe Cookies

CHOCOLATE-KAHLUA SNOWBALL COOKIES

Steps:

• In medium bowl, mix Kahlua, corn syrup and instant coffee granules until well blended.
• In medium bowl, combine cookie crumbs, powdered sugar and almonds. Mix well.
• Pour coffee mixture over crumb mixture, blending well.
• Shape dough into 1-inch balls.
• Roll each ball in powdered sugar two times, making certain to coat each cookie well.
• Cookies can be stored in an airtight covered container for up to 1 week.

CHOCOLATE KAHLUA SNOWBALLS

Steps:

• Combine first 3 ingredients; let stand 5 minutes. Stir until coffee granules dissolve.
• Combine cookie crumbs, 3/4 cup powdered sugar, and almonds; stir well. Pour coffee mixture over crumb mixture, stirring well.
• Shape into 1-inch balls; roll in powdered sugar twice to coat well. Store in airtight container up to 1 week.

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.

KAHLUA-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F
• Line baking sheet with parchment paper.
• In small bowl, combine flour, baking soda and salt; mix well.
• In large bowl, combine sugar, brown sugar and shortening; mix well.
• Add eggs, liqueur and vanilla; mix well.
• Slowly stir in flour mixture until of uniform consistency.
• Stir in chocolate chips and pecans.
• Drop onto baking sheet in teaspoonfuls 3 inches apart.
• Bake 10 to 11 minutes or until light brown.

CHOCOLATE SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.