Recipe - Chocolate Cordials

M PHELPS
One half cup Currants
2 tablespoon Kahlua
2 ounce Unsweetened chocolate
4 ounce Bittersweet chocolate
3 tablespoon Butter
7 tablespoon Flour
One fourth teaspoon Baking powder
One fourth teaspoon Salt
1/8 teaspoon Cinnamon
One half teaspoon Freshly ground black pepper
pn Cayenne pepper (1/16 tsp)
2 Eggs; room temperature
Three fourths cup Sugar
2 teaspoon Vanilla
1 cup Chocolate chips
Parchment paper; for lining
cookie sheets with

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Combine the currants and Kahlua in saucepan; warm over low heat.

Combine the unsweetened and bittersweet chocolates and the butter in a
saucepan and melt over low heat, stirring frequently. Set aside to cool.

Combine the flour, baking powder, salt, cinnamon, cracked pepper and
cayenne in a small bowl; stir to blend.

Beat the eggs and sugar until pale and thick, about 5 minutes. Add the
vanilla and melted chocolate, stir to combine. Fold in the flour mixture.
Gently stir in the currants, any remaining Kahlua and the chocolate chips.
(The dough will be loose. ) Drop by spoonfuls onto lined cookies sheets.

Bake 810 minutes, until the tops are shiny and the cookies slightly puffy.
Let cool 5 minutes before transferring to racks to cool completely.

Yields about 18 cookies. Source: San Francisco Chronicle, 3/22/95. Shared
by Judi M. Phelps.

Internet: jphelps@shell. portal. com, jphelps@best. com or
juphelps@delphi. com

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini