Chocolate Chambord Cookies

• FOR THE COOKIE:
• 1 cup Flour
• 3/4 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Baking Soda
• 1-1/2 stick Butter
• 1 cup Sugar
• 1 whole Egg
• 3 Tablespoons Chambord Liqueur
• FOR THE CHOCOLATE CHAMBORD DRIZZLE:
• 1 cup Powdered Sugar
• 1/4 cups Unsweetened Cocoa Powder
• 2-1/2 Tablespoons Chambord Liqueur

1. For the cookies:
2. Combine flour, cocoa and baking soda in a small bowl and whisk until fully incorporated. Set aside.
3. In your mixer, combine butter and sugar. Mix on medium speed for 2 minutes, until light and fluffy. Add in egg and mix for another minute. Add in flour mixture, then Chambord, and continue mixing until all is incorporated. Cover and chill for at least 1 hour (or overnight), allowing the flavors to deepen.
4. When ready to bake, preheat oven to 375u0b0F. Line a baking sheet with parchment paper. The dough will be thick and fudge-like. Use a spoon or your hands to grab a walnut-sized portion of dough and roll into a ball. Place on sheet and press down just a little. Bake for 9 minutes or until cookies are cracked a bit on top and cooked through. Allow cookies to cool for a bit on your baking sheet, then place on a cooling rack to cool completely.
5. For the drizzle:
6. Once your cookies are completely cooled, prepare the drizzle by combining the powdered sugar, cocoa and Chambord. If you need to add a bit more Chambord to get it to mix well, you can add up to an additional 1/2 tablespoon more. Just don't make it too loose, since you want the drizzle to firm up just right.
7. Scrape your drizzle in a plastic baggie, snip of just a tiny bit of one corner of the bag, and drizzle away! Allow the drizzle to firm up before storing the cookies (to speed it up, chill them a bit).
8. Note: The cookies is also delicious without the drizzle (less Chambord flavor).
9. Happy holidays! Enjoy!

cookie, flour, ube, baking soda, butter, sugar, egg, powdered sugar, ubc

Taken from tastykitchen.com/recipes/desserts/chocolate-chambord-cookies/ (may not work)