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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/2 cups finely crushed chocolate wafers (about 45 wafers)
1 cup finely chopped walnuts, pecans, pine nuts, almonds, or hazelnuts
1 cup sifted powdered sugar
1/3 cup Kahlua or other coffee liqueur
1-2 tbsp water
5 oz semisweet chocolate, chopped
1 tbsp vegetable shortening
6 oz white baking bar, chopped
In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua or other liqueur. 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 till melted.
In another small, heavy saucepan heat white baking bar till 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 till chocolate is firm. Store in refrigerator.
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CHOCOLATE KAHLUA TRUFFLE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
2 1/2 cups finely crushed chocolate wafers (about 45 wafers)
1 cup finely chopped walnuts, pecans, pine nuts, almonds, or hazelnuts
1 cup sifted powdered sugar
1/3 cup Kahlua or other coffee liqueur
1-2 tbsp water
5 oz semisweet chocolate, chopped
1 tbsp vegetable shortening
6 oz white baking bar, chopped
In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua or other liqueur. 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 till melted.
In another small, heavy saucepan heat white baking bar till 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 till chocolate is firm. Store in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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