Coffee Liqueur Cookies Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar.
• Gradually add eggs and coffee mixture while mixing.
• Sift together the flour,cocoa,baking soda,and salt,Stir into the creamed mixture.
• Finally, stir in the chocolate chips.
• Drop dough by rounded tablespoonfuls onto a cookie sheet.
• Cookies should be at least 2 inches apart.
• Bake for 23 to 25 minutes.
• Immediately transfer cookies to cooling rack after baking.
• These keep well at room temperature or refrigerated.

Steps:

• Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
• Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
• Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan. In a heavy saucepan combine the butter and unsweetened chocolate. Cook over low heat, stirring constantly until smooth and well blended. Remove from heat and set aside.
• In a large bowl, beat eggs, sugar and vanilla until thick and pale. Stir in the chocolate mixture and coffee liqueur. Fold in the flour. Stir in chopped walnuts if desired. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out almost clean. Be careful not to overbake. Cool for at least 30 minutes before cutting into bars and serving.