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Cordial Cups

Makes about 24

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

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.

Note: This recipe is adapted from one found in a 1986 Better Homes & Gardens magazine.

Reviews of Cordial Cups:

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1-5 of 5 reviews  

  AuntieRee in Aurora Illinois  Nov 29, 2007
Would make this again.
I have made these several times for Xmas. A friend of mine would literally steal ALL of the cordial cups off the tray I brought to work and stash them and eat them during a twelve hour shift! Take it from me, these are VERY rich and VERY chocolatey. However, you will find that you crave them a lot! five stars

  Amber in Las Vegas, NV  Oct 29, 2007
Would not make this again.
These were very easy to make and my husband liked them. I felt they were too chocolatey. I used Grand Marnier as my liquor and the orange did not come through at all in the finished product. The melted chocolate chips on top were also just sticky and made them difficult to store. I might make them again and try a different liquor or more than the recipe calls for, but I doubt it. three stars

  A cookie baker in Tulsa, OK  Dec 13, 2004
Would make this again.
Wonderful! I chose this cookie for my Cookie Exchange cookie this year. I used hazlenut liqueur and topped it with a mini hug style chip. Everyone loved them. They froze well also. five stars

  A cookie baker in Maple Ridge BC Canada  Nov 24, 2004
Would make this again.
I have made this recipe since 1986....every xmas and we love it...glad to find it on the internet so I don't have to type it out for my friends and my children...just hit print! I use it for cookies exchanges as no one else makes it and also do an almond mini tart (shortbread type) for the color contrast!!! five stars

  A cookie baker in Mesa, Arizona  Feb 24, 2004
Would make this again.
I love this recipe it is soooooooooo good five stars

Recipe Info

four point six stars
80% would make this again


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