Kahlua Wafers

• 2-1/4 cups sifted flour
• 3/4 cup sugar
• 1/2 tsp salt
• 1/4 tsp baking powder
• 3/4 cup soft butter
• 3 Tbsp Kahlua liqueur
• 1/2 tsp instant coffee crystals
• 1 tsp vanilla

Resift flour with sugar, salt and baking powder. Blend in butter. Mix Kahlua, instant coffee and vanilla, and let stand a minute to soften coffee crystals. Add to flour mixture and blend to a moderately stiff dough. Chill 1/2 hour or longer. Roll on lightly floured board to about 1/8-inch thickness. Cut with floured cutter. Bake above oven center in 375 degree oven 5-7 minutes, until edges are very lightly browned. Cool and store in airtight container.

Yield: About 5 dozen cookies

Kahlua Dip:

• 1 pkg (8-oz) cream cheese
• 1/4 cup Kahlua liqueur
• 2 Tbsp light cream
• 2 Tbsp chopped, toasted blanched almonds

Soften cream cheese. Gradually beat in Kahlua and cream until mixture is smooth. Stir in almonds. Serve with Kahlua Wafers.

NOTE: The Kahlua Dip may also be served with fruit such as strawberries, bananas, pineapple chunks or fresh apple wedges.