December tends to be busy month for most people. There is shopping, gift wrapping, baking, and celebrating to do, among other things.
With a hectic month like this, and since I’ve been on a shortbread cookie kick lately, I decided to share a simple recipe with you to finish off The Joy of Caking’s Cookie of the Month series.
These cookies are melt in your mouth delicious and will pair well with a fresh cup of coffee. In other words, you might resort to making these just for a little self-indulgence.
Kahlua Chocolate Shortbread Bars
1/2 c. margarine, softened
1/2 c. butter, softened
1/2 c. granulated sugar
1/4 c. semi-sweet chocolate chips, melt
1/3 c. baking cocoa
1 tsp. vanilla extract
2 tbsp. Kahlua
1/4 tsp. salt
2 – 2 1/4 c. all-purpose flour
Preheat oven to 325 degrees.
Line a cookie sheet with parchment paper.
In a large bowl, with electric mixer, beat margarine, butter, sugar, melted chocolate chips, and baking cocoa.
Add vanilla, Kahlua, salt, and flour; mix completely.
Spread dough out onto prepared cookie sheet shaping into a rectangle (about 1/4”) thick.
Bake for approximately 20 minutes, or until toothpick comes clean when inserted into center.
Allow cookies to cool completely and drizzle melted chocolate on top to finish them off!
I hope you enjoyed The Joy of Caking’s Cookie of the Month series. If you didn’t happen to catch all the recipes you can find them below.
September’s Cookie of the Month – Walnut & Cappuccino Chunk.
October’s Cookie of the Month – Shortbread Sprinkles.
November’s Cookie of the Month – Chocolate Chip Shortbread.