December’s Cookie of the Month

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.

 

weekend-potluck-buttong

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King Kahlua

My most favorite liqueur is Kahlua.  Did you know they claim it takes seven years to make a bottle of this Mexican liqueur?  Aged to perfection I’d say. I love using Kahlua when I make some of my sweet confections. It’s rum base, coffee flavor, and slight hint of vanilla makes it the King in my book.  I have a recipe for an awesome Kahlua cake, a Kahlua mousse recipe that will knock your socks off, and over the weekend I had my first taste of Kahlua fudge – oh, my dear Lord!  But just when I thought it could get any better; I crafted one more Kahlua recipe to add to my trusty recipe box.

Here are two key ingredients you will need.

Any guesses?

Here’s another hint. It goes best on vanilla ice cream. 

Kahlua Hot Fudge Sauce

¼ c. heavy cream (preferably Upstate Farms)
1 tbsp. sugar, plus 1 tsp.
1 c. semi-sweet chocolate chips
1 dash of salt
1 tbsp. butter
2 tbsp. Kahlua

Place all  ingredients (except Kahlua) in double boiler.  Melt on low heat until sugar is dissolved and texture is smooth and creamy.  Add Kahlua; mix thoroughly. Serve while warm, or keep in refrigerator until needed.  Re-warm in microwave when ready to use.  Makes one pint.

This hot fudge is so simple to make.  And it is for certain, the most delicious hot fudge I’ve ever had, especially on homemade vanilla ice cream (pictured below).