Kahlua Buttercream Shortbread Cups
- COOKIE SHELLS:
- 1/3 cup sugar
- 1/2 cup softened butter
- 1/2 teaspoon vanilla
- 1/8 teaspoon almond extract
- 1 egg yolk
- 1 cup all purpose flour
- dash of salt
- FILLING:
- 2 tablespoons unsweetened cocoa
- 1/2 cup softened butter
- 1 cup powdered sugar
- 2 tablespoons Kahlua
- Heat oven to 350 degrees. Grease 24 miniature muffin cups. Beat sugar and 1/2 cup butter until light and fluffy. Add vanilla, almond extract, and egg yolk, blending well. Stir in flour and salt, mixing well. Chill dough 1 hour for easier handling. Divide dough evenly in muffin cups, pressing into bottom and up sides to form shells (a tart tamper helps here). Bake at 350 degrees for about 12 minutes, or until light golden. Carefully remove from tins and cool.
- Beat cocoa and 1/2 cup butter until light. Add powdered sugar and Kahlua, blend well. Spoon filling into pastry bag and fill cookie shells. Store in refrigerator.
cookie shells, sugar, butter, vanilla, almond, egg yolk, flour, salt, unsweetened cocoa, butter, powdered sugar, kahlua
Taken from www.epicurious.com/recipes/member/views/kahlua-buttercream-shortbread-cups-1213065 (may not work)