Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Kahlua Filled Cookie Cups
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- #101103
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Cookie Cups
1/3 cup granulated sugar
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 egg yolk
1 cup all-purpose flour
1 dash salt
Kahlua Filling
2 tablespoons unsweetened cocoa powder
1/2 cup butter, softened
1 cup confectioners' sugar
2 tablespoons Kahlua (coffee liqueur)
grated chocolate
directions
Cookie Cups: Heat oven to 350 degrees F. Grease 24 miniature muffin cups.
Beat sugar and butter until fluffy. Add vanilla extract, almond extract and egg yolk. Blend well. Stir in flour and salt. Mix well. Chill one hour. Place 2 teaspoons dough into each muffin cup and press up sides to form shell. Bake for 10 to 15 minutes.
Kahlua Filling:
Carefully remove cookie cups from muffin tin; let cool.
In small bowl, beat cocoa and butter until fluffy. Add confectioners' sugar and liqueur. Blend well. Spoon filling into pastry bag or a zip-type bag with the corner snipped off) and squeeze into cookie cups. Sprinkle with grated chocolate.
added by
SALLYJANE
nutrition data
Nutritional data has not been calculated yet.
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