Chocolate Kahlua Truffle Cookies

Source: Recipes USA

by wee_ladybug

2 1/2 cups finely crushed chocolate wafers (about 45 wafers)
1 cup finely chopped walnuts, pecans, almonds, or hazelnuts
1 cup sifted powdered sugar
1/3 cup Kahlua or other coffee liqueur
1-2 tablespoons water
5 ounces semisweet chocolate, chopped
1 tablespoon vegetable shortening
6 ounces white baking bar, chopped

In a large mixing bowl stir together the chocolate wafer crumbs, chopped nuts, powdered sugar, and Kahlua or other liqueur. Add enough of the water so crumbs hold together. Shape mixture into 1-inch balls. Place on a waxed paper-lined cookie sheet.

In a small, heavy saucepan heat semisweet chocolate and shortening over low heat till melted. In another small, heavy saucepan heat
white baking bar till melted. With a fork, dip half of the cookies into the semisweet chocolate mixture to coat; place on cookie sheet.

Dip remaining cookies in melted white baking bar to coat; place on cookie sheet.

With the tip of a spoon, thinly drizzle white baking bar mixture in a zigzag pattern over cookies coated with semisweet chocolate.

Repeat with semisweet chocolate, drizzling over cookies coated with white baking bar mixture. Refrigerate for about 30 minutes, or till
chocolate is firm. Store in refrigerator.

Per Serving: 138 Calories; 7g Fat; 2g Protein;
17g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 58mg Sodium. Yield: about 30 cookies