This will be my last cookie recipe for a little while and my last (4th) cookie that uses the basic dough that I have been writing about the last few days. I had a lot of fun coming up with 4 cookies using the same dough and hope to do something similar again next year (if not sooner!).
Today’s recipe Kahlua Drizzled Butter Cookies came about because I only had a little Kahlua left and thought if I used it up I’d have a better chance of getting a new bottle from Santa. If anyone has an in with Santa please put in a good word for me! Any liqueur would work well in these cookies, or omit it all together. You could also use a little vanilla instead of the Kahlua.
Unfortunately, the day I made these cookies I wasted a lot of chocolate chips trying to melt them. For more reasons than you really want me to elaborate on, the chocolate kept seizing turning solid and clumpy. I was running out of chocolate fast, so I added a little butter/milk to the chocolate for more of a fool-proof method which is just what I needed that day.
Last look at the dough that I have been talking about…
After you chill the dough, roll it out to about 1/4-inch thickness and cut into squares. I used a cookie cutter but you can use a knife and ruler if you don’t have a cookie cutter the right size.
When the dough is used all up and cut into squares, cut each square in half forming 2 triangles. Place the triangles on the baking sheets and bake then cool
When the cookies have cooled, make the chocolate drizzle and use a fork to drizzle the chocolate all over the cookies. I suggest placing the cookies on some waxed paper (or back on the parchment paper if you used some for baking) before drizzling with chocolate. Drizzling the chocolate was a lot of fun! I probably should have let the kids help, but I was having too much fun!
|Kahlua Drizzled Butter Cookies||
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
- 1 tablespoon Kahlua
- 2 teaspoons milk
- 1 teaspoon unsalted butter
- In a large mixing bowl, beat together ½ cup butter and granulated sugar with electric mixer until well combined and creamy. Beat in egg and vanilla until well combined.
- In a separate small bowl mix together flour, baking powder, and salt until well combined. Beat into butter/sugar mixture until well combined. Wrap dough up in plastic wrap and refrigerate for 2-3 hours or until well chilled (can refrigerate overnight or up to a few days).
- Preheat oven to 350 degrees F. Lightly spray baking sheets with nonstick spray or line with parchment paper or silpats.
- Roll the cookie dough out on parchment paper, silpat, or waxed paper. Until about a ¼-inch thick. Cut dough into squares about 2½-inch in diameter. Reroll dough and cut until dough is used up. Cut each square in half into 2 triangles.
- Place triangles on baking sheets. Bake at 350 degrees F for about 14-17 minutes or until lightly browned underneath. Cool slightly then place on wire racks to cool completely.
- Place chocolate chips, Kahlua, milk, and 1 teaspoon butter in small microwave safe bowl. Microwave on half power in 30 second intervals, stirring after each interval, until smooth.
- Using a fork, drizzle chocolate over cookies. Cool completely for chocolate to set (or place in refrigerator to expedite cooling).
SNAPPY SUBSTITUTIONS: Try any kind of Liqueur or substitute milk or use a little vanilla. You could also use Kahlua (or liqueur) of choice in the cookie dough instead of vanilla.
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