Wednesday, November 14, 2007

cookies and kahlua

Kahlua is now giving away gift labels to make your bottles of kahlua more festive for serving to sending during the holiday season. Get your labels at http://www.yourgiftlabel.com/kahlua/index.php.

For a nifty Kahlua idea: one of our favorite desserts is a warm batch of cookies and a cold mug of kahlua to dip them in. Biscottis are always a good choice. They're made for dipping. The anise biscotti complements the Kahlua nicely.

2 cups sugar
1 cup butter
4 eggs
4 1/2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup brandy
1 1/2 teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed


Preheat oven to 350. In a large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each. Combine brandy, anise extract and vanilla in a small bowl. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and anise seed. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Bake about 30 to 35 minutes until golden and firm. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300. Cut cooled logs on the diagonal into 3/4-inch thick slices. Place slices on cookie sheets. Bake for 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

More Kahlua Recipes

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