Recipe: Kahlua Buttercream Cookie Cups

KAHLUA BUTTERCREAM COOKIE CUPS

FOR THE COOKIE CUPS:
1/3 cup granulated white sugar
1 cup butter, softened, divided use
1/2 tsp vanilla
1/8 tsp almond extract
1 egg yolk
1 cup all-purpose flour
dash salt
FOR THE FILLING:
2 tbsp unsweetened cocoa powder
1 cup confectioners' sugar
2 tbsp coffee flavor liqueur (optional)
grated chocolate or chocolate shavings (garnish)

Grease 12 miniature muffin cups or 1 1/2-inch tartlet tins.

In small bowl, beat together granulated sugar and 1/2 cup butter until light and fluffy. Add vanilla, almond extract and egg yolk; blend well.

Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Mix well. Chill dough 1 hour for easier handling.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Place about 2 teaspoons dough into prepared muffin cups. Press dough into bottom and up sides to form shells.

Bake for 10 to 15 minutes or until light golden brown. Very carefully remove from muffin cups and cool.

TO MAKE THE FILLING:
In small bowl, beat 2 tablespoons unsweetened cocoa and the remaining 1/2 cup softened butter until light and fluffy. Add 1 cup confectioners' sugar and 2 tablespoons coffee-flavored liqueur; blend well.

Spoon filling into pastry bag with desired decorating tip. Pipe filling (or spoon) into cooled cookie cups. Sprinkle with grated chocolate. Store in refrigerator.

Makes 1 dozen
From: Carol Perrie, Rowlett
Source: First Place Winner (Decadent) Dallas Morning News Holiday Cookie Contest, December 1996