KAHLUA BUTTER CREAM COOKIE CUPS Pastry: 1/3 cup sugar � cup softened butter � teaspoon vanilla 1/8 teaspoon almond extract 1 egg yolk 1 cup flour dash of salt Filling: 2 tablespoons unsweetened cocoa � cup softened butter 1 cup confectioner sugar 2 tablespoons Kahlua grated chocolate (optional) Grease mini-muffin tin. In a small bowl beat sugar and butter until light and fluffy. Add the vanilla and almond extract and the egg yolk. Blend well. Stir in flour and salt. Chill for at least one hour. Use 2 teaspoons of dough per mini-muffin cup. Push dough into muffin tin creating a mini pastry shell. Bake 10 to 15 minutes at 350. Beat cocoa and butter until light and fluffy. Add confectioners sugar and Kahlua. Fill the pastry with cocoa mixture. (Looks great if you use a pastry bag.) Sprinkle with grated chocolate and refrigerate. Bring to room temperature for 30 minutes before serving. Yields 12 pastries. From Dianna Staggs Andrea