Time 21m Yield about 34 medium cookies Number Of Ingredients 8 Steps:
Preheat the oven to 375 degrees F. Place the racks in the center of the oven. In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes. Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.
Time 8h20m Yield 48 Number Of Ingredients 6 Steps:
Combine crushed sandwich cookies, walnuts, and confectioners’ sugar in a large bowl. Add coffee liqueur and corn syrup; mix well. Add more coffee liqueur, 1 teaspoon at a time, if mixture is too dry. Pour cocoa powder into a shallow bowl. Shape cookie mixture into balls and roll in cocoa powder. Transfer to an airtight container and refrigerate, 8 hours to overnight.
Time P19DT20h12m Yield 30 Number Of Ingredients 7 Steps:
Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely. Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.
Time 30m Yield 40 COOKIES Number Of Ingredients 10 Steps:
Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add kahlua and egg, beating well. Combine flour and next 3 ingredients, stirring well. Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended. Cover and chill dough for 15 minutes. Combine powdered sugar and cocoa. Shape dough into 1-inch balls; Roll each ball in sugar mixture. Place on cookie sheets coated with cooking spray. Flatten each with a fork in a crisscross pattern. Bake at 400 degrees for 9 minutes.
Time 25m Yield 3 1/2 dozen, 42 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 375°F Line baking sheet with parchment paper. In small bowl, combine flour, baking soda and salt; mix well. In large bowl, combine sugar, brown sugar and shortening; mix well. Add eggs, liqueur and vanilla; mix well. Slowly stir in flour mixture until of uniform consistency. Stir in chocolate chips and pecans. Drop onto baking sheet in teaspoonfuls 3 inches apart. Bake 10 to 11 minutes or until light brown.
Time 30m Yield 6 dozen. Number Of Ingredients 13 Steps:
In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners’ sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners’ sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.
