Kahlua Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F. Place the racks in the center of the oven.
• In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
• Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.

Steps:

• Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
• Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

Steps:

• Combine crushed sandwich cookies, walnuts, and confectioners' sugar in a large bowl. Add coffee liqueur and corn syrup; mix well. Add more coffee liqueur, 1 teaspoon at a time, if mixture is too dry.
• Pour cocoa powder into a shallow bowl. Shape cookie mixture into balls and roll in cocoa powder. Transfer to an airtight container and refrigerate, 8 hours to overnight.

Steps:

• Heat oven to 375°F.
• Line baking sheet with parchment paper.
• In small bowl, combine flour, cocoa, baking soda and salt; mix well.
• In large bowl, use medium speed on your mixer to whip shortening with the white and brown sugars for 3-5 minutes until it is light and fluffy and the grains of sugar are disolved.
• Add eggs one at a time, liqueur, vanilla and grated chocolate and mixed well.
• Slowly stir in flour mixture until of uniform consistency.
• Stir in white and milk chocolate chips and pecans.
• Drop onto baking sheet in 1 tablespoon sized scoops 3 inches apart. Flatten the balls just a smidge.
• Bake 11 to 12 minutes or until light brown.

Steps:

• Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
• Add kahlua and egg, beating well.
• Combine flour and next 3 ingredients, stirring well.
• Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended.
• Cover and chill dough for 15 minutes.
• Combine powdered sugar and cocoa.
• Shape dough into 1-inch balls; Roll each ball in sugar mixture.
• Place on cookie sheets coated with cooking spray.
• Flatten each with a fork in a crisscross pattern.
• Bake at 400 degrees for 9 minutes.

Steps:

• Preheat oven to 350°F.
• Grease a foil-lined cookie sheet.
• Sift flour, baking soda and salt.
• Melt butter (don't let it get cool), add Kahlua.
• Add sugars and beat well; add egg yolks, beat until very well blended.
• Mix in flours on low speed until just blended.
• Add vanilla chips or chunks.
• Cover and chill for of 4 hours.
• Drop by very heaping tablespoonfuls onto greased sheet, leaving 3" space between cookie dough.
• Bake for 10-12 minutes, (I use a convection oven), or until cookies are brown around the edges and baked to desired doneness.
• Note: Do not store the cookie dough in the freezer for later use, as it will upset the texture).

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.