Recipe For Cooking Chocolate Kahlua Truffle Cookies

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Chocolate Kahlua Truffle Cookies

2 1/2 C. finely crushed chocolate cookie crumbs
1 C. finely chopped nuts
1 C. sifted powderedsugar
1/3 C. coffee liqueur
1 to 2 Tbsp. water
5 oz. semisweet chocolate, chopped
1 Tbsp. vegetable shortening
1 (6 oz.) white baking bar, chopped

In a lrg. 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-in. balls. Place on a wax paper-lined cookie sheet.

In a sm., heavy saucepan heat semisweet chocolate and vegetable shortening over low heat until melted. In another sm., heavy saucepan heat white baking bar until 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 min. or until chocolate is firm. Store in refrigerator.