M M Kahlua Cookies Recipes

KAHLUA COOKIES

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.

DOUBLE CHOCOLATE KAHLUA COOKIES

Steps:

• Preheat oven to 350°F.
• Place cake mix, Kahlua, melted butter, and egg in a large mixing bowl.
• Blend with a mixer on low for 2 minutes, until well combined.
• The cookie dough will be thick.
• Fold in chocolate chips and nuts until well mixed.
• Drop heaping teaspoons of the dough 2- inches apart on lightly greased cookie sheets.
• Bake cookies until they have set, but are still a little soft in the center, 10-12 minutes.
• Remove pans from oven, and let cookies sit for one minute, then place cookies on wire racks to cool completely.
• Sprinkle with confectioners sugar when completely cooled.

KAHLUA-CHOCOLATE CHIP COOKIES

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.

KAHLUA INDULGENCE COOKIES

Steps:

• Heat oven to 375°F.
• Line baking sheet with parchment paper.
• In small bowl, combine flour, cocoa, baking soda and salt; mix well.
• In large bowl, use medium speed on your mixer to whip shortening with the white and brown sugars for 3-5 minutes until it is light and fluffy and the grains of sugar are disolved.
• Add eggs one at a time, liqueur, vanilla and grated chocolate and mixed well.
• Slowly stir in flour mixture until of uniform consistency.
• Stir in white and milk chocolate chips and pecans.
• Drop onto baking sheet in 1 tablespoon sized scoops 3 inches apart. Flatten the balls just a smidge.
• Bake 11 to 12 minutes or until light brown.

THE BIG KAHLUA VANILLA COOKIES

Steps:

• Preheat oven to 350°F.
• Grease a foil-lined cookie sheet.
• Sift flour, baking soda and salt.
• Melt butter (don't let it get cool), add Kahlua.
• Add sugars and beat well; add egg yolks, beat until very well blended.
• Mix in flours on low speed until just blended.
• Add vanilla chips or chunks.
• Cover and chill for of 4 hours.
• Drop by very heaping tablespoonfuls onto greased sheet, leaving 3" space between cookie dough.
• Bake for 10-12 minutes, (I use a convection oven), or until cookies are brown around the edges and baked to desired doneness.
• Note: Do not store the cookie dough in the freezer for later use, as it will upset the texture).

M&M KAHLUA COOKIES

Steps:

• Preheat oven to 375°F (190°C).
• Cream the butter and the sugars until well blended on LOW speed.
• Add eggs, vanilla and Kahlua.
• Measure the oatmeal and blend in a blender to a fine powder.
• Mix the flour, oatmeal, salt, baking powder and baking soda.
• Fold it gently (but well) into the butter mixture.
• Add M&M's.
• Roll into balls and place 2-inches apart on greased cookie sheet.
• Bake for 10-12 minutes at 375°F (190°C).