Chocolate Kahlua Snowballs Recipe Drink

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 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.

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 SNOWBALLS

Steps:

• Melt the chocolate and shortening together over hot water, cool.
• Beat in the sugar until well blended. Add the vanilla.
• Beat in the eggs one at a time, mixing well after each.
• Sift together the flour, salt and baking powder, and stir into the chocolate mixture.
• Stir in the chocolate chips.
• Cover the bowl and chill for several hours or overnight.
• Divide the mixture in the bowl into halves, then each half into three equal pieces. Each piece makes one dozen cookies. Roll one piece into a log and cut log in half, then each half in half. Cut each small piece into thirds and you will have 6 dozen equal sized cookies.
• Roll each piece into a ball.
• I always mix these up in November and freeze them raw. Just set the balls on a wax-paper lined cookie sheet and set them in the freezer until they are hard. Now put the frozen cookies into a zip lock bag or rigid storage container.
• Now the fun part. If the balls are frozen roll each ball between your palms for a few seconds. Roll each ball in sifted powder sugar to coat thoroughly. Place the balls 2 inches apart on baking paper or lightly greased foil.
• Bake at 375°F for 10 minutes. Check after 8 minutes, ovens vary quite a bit. The cookies will be very soft, but will become firm as they cool.

CHOCOLATE WALNUT KAHLUA BALLS (NO BAKE)

Steps:

• Stir the chocolate over simmering water in a double boiler until melted and smooth; remove from heat.
• Whisk in 1/2 cup sugar and corn syrup then the Kahlua.
• In a small bowl mix together the chopped walnuts and crushed wafers; add in the chocolate mixture and mix well.
• Shape into small balls.
• Place powdered sugar in a shallow bowl.
• Roll each ball in the powdered sugar to coat.
• Place in an air-tight container and refrigerate overnight.

CHOCOLATE MUNCHKIN SNOWBALLS

Steps:

• In a double boiler melt wafers.
• Dip one Munchkin at a time into chocolate, cover all of the Munchkin.
• Place on wax paper or foil,pull out toothpick if used.
• sprinkle with edible glitter.
• Let dry and serve.

NO-BAKE CHOCOLATE KAHLUA CHRISTMAS BALLS

Steps:

• 1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
• 2. Shape the mixture into 1- to 1 1/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated, brown-paper candy cups.

CHOCOLATE FILLED SNOWBALLS

Steps:

• Beat butter, sugar, and vanilla until light and fluffy.
• Add sifted flour and pecans; blend well.
• Chill dough while unwrapping kisses.
• Shape dough around each kiss to form a ball; about 1 teaspoon. Make sure the kiss is completely covered.
• Place on an ungreased cookie sheet. They dont spread, but make sure there is space between them.
• Bake at 375°F four about 12 minutes until set but not brown.
• Cool slightly on cookie sheet then transfer to a rack to cool completely. Be careful, they are very delicate when they first come out.
• Sprinkle with powdered sugar to complete the "snowball" effect.
• Store in an airtight container.