4 oz kahlua or other coffee liqueur
24 shortbread cookies (e. g., lorna doones)
2 10. 5 oz bags of semisweet chocolate chips (Ghirardelli's double chocolate work well)

Place paper or foil muffin cups in a muffin pan. In a small plastic container with lid, place shortbread cookies. Pour Kahlua over cookies. Close lid, turning containers so that as much Kahlua as possible soaks into the cookies.

Meanwhile, melt chocolate chips in a double boiler until smooth. Spoon half the chocolate into the muffin cups. Remove cookies from container and press into each cup. Spoon remaining chocolate to cover cookies. Refrigerate until hardened.

Makes 24 Kahlua Cups.

(Variations - Use one bag of white chocolate chips for the top or bottom layer, or swirl with semisweet chocolate. Replace Kahlua with Creme de Menthe, Creme de Cassis, or other liqueur.)

Submitted by: Shawn Patrick Cooke