Ingredients
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 ounces unsweetened chocolate
2 tablespoons butter
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 tablespoon chocolate or coffee liqueur (ie. Kahlua, or any of your favorite
liqueurs such
as Frangelico (hazelnut), Grand Marnier (orange), or Chambord (raspberry) for
a different
flavor)
2 tablespoons milk chocolate chips
Method
Beat the 1/2 cup butter and the cream cheese in a mixing bowl with an electric
mixer on
medium to high speed for 30 seconds. Beat in the 1/3 cup sugar. Add flour and
cocoa;
beat until well combined. Cover and chill about 2 hours or until easy to handle.
Divide
mixture into 24 balls. Press each ball into the bottom and up the sides of an
ungreased
mini-muffin cup.
Pre-heat oven to 325 F.
Melt unsweetened chocolate and the
2
tablespoons butter in the top of a double boiler over hot (not boiling) water.
Remove
from heat. Stir in the 1/2 cup sugar, egg, vanilla and liqueur. Divide mixture
evenly
among muffin cups.
Bake about 25 minutes or until set. Cool slightly; remove
from pans.
Cool completely. Melt milk chocolate pieces in the top of a double boiler over
hot (not
boiling) water. Spoon about 1/4 teaspoon of melted chocolate on top of each
cup.
Makes
24 Cordial Cups.
