Chocolate Kahlua Snowballs Recipe With Kisses

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.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

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.