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02/27/2011 National Kahlua Day Kahlua Cookies

Source of Recipe

Home Cooking for Baking


Recipe Introduction

Kahlua is an alcoholic liqueur that is rich, creamy, and delicious! Originally from Mexico, its versatility is what makes it so popular. Kahlua liquor can be served straight up, on the rocks, or mixed with a variety of beverages such as coffee to bring out its flavors. It is also used in a variety of desserts including ice cream, cakes, and cheesecakes. Kahlua is made from premium Arabica coffee beans grown in Veracruz, Mexico. Domecq, the original producer of it, tried to preserve a Veracruzan identity to its product by naming it Kahula. They chose the name "Kahlua" which means "House of the Acolhua people" because the Alcohua people spoke the Veracruz Nahuatl language until the Spanish Conquest, and this symbolizes the liqueur's originality. To celebrate National Kahlua Day, mix up your favorite Kahlua cocktail, bake a divine Kahlua flavored cake, or just drink it plain! My Punch Bowl

List of Ingredients

HOME COOKIN’ 02/27/2011 National Kahlua Day Kahlua Cookies


Kahlua Cookies


2 cups cake flour (about 8 ounces)
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup packed brown sugar
1/2 cup granulated sugar
3 tablespoons butter, softened
3 tablespoons vegetable shortening
1/4 cup water
2 tablespoons egg substitute
1 1/2 tablespoons Kahlúa (coffee-flavored liqueur)
1 teaspoon vanilla extract
6 tablespoons semisweet chocolate mini chips
1/3 cup premium white chocolate chips
2 1/2 tablespoons finely chopped pecans, toasted



Recipe


Preheat oven to 350°.
L
ightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking powder, and 1/4 teaspoon salt; stir with a whisk.

Combine sugars, butter, and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy, about 3 minutes.

Combine 1/4 cup water, egg substitute, Kahlúa, and vanilla in a small bowl. Add Kahlúa mixture to sugar mixture; beat 2 minutes or until well blended.

Gradually add flour mixture; beat at low speed just until combined.

Fold in chocolate chips, white chocolate chips, and pecans. Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheets.

Bake, 1 sheet at a time, at 350° for 14 minutes or just until set and beginning to brown around edges and on bottoms. Remove from oven; cool on pan 1 minute. Remove from pan; cool completely on wire racks.


Yield: 40 cookies (serving size: 1 cookie)