1/3 cup granulated sugar
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 egg yolk
1 cup all-purpose flour
Dash of salt
Heat oven to 350 degrees F. Grease 24 miniature muffin cups.
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Beat sugar and butter until fluffy. Add vanilla extract, almond extract and egg yolk. Blend well. Stir in flour and salt. Mix well. Chill one hour.
Place 2 teaspoons dough into each muffin cup and press up sides to form shell. Bake for 10 to 15 minutes.
Filling
2 tablespoons unsweetened cocoa
1/2 cup butter, softened
1 cup confectioners' sugar
2 tablespoons Kahlua (coffee liqueur)
Grated chocolate
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Carefully remove cookie cups from muffin tin; let cool.
In small bowl, beat cocoa and butter until fluffy. Add confectioners' sugar and liqueur. Blend well. Spoon filling into pastry bag or a zip-type bag with the corner snipped off) and squeeze into cookie cups. Sprinkle with grated chocolate.
