Things have been stressful lately.

There’s a lot going on and with the holidays just days away, it’s been feeling particularly heated around these parts.

I’m in cookie baking heaven/hell, depending on how you look at it. I’m baking feverishly to complete my orders and while I’m having a fabulous time, it’s also opened my eyes to the challenges of baking for other people.

In the midst of it all, I have had very little time to bake for myself. This is one of the reasons why our annual workplace cookie swap was such a welcome break. I actually got to try a recipe for myself!

While I have my yearly standbys when it comes to Christmas cookies, I always like to try some new recipes and I’ve had this particular recipe for Kahlúa Truffle Triangles bookmarked for awhile. It comes from the Fine Cooking site.


I have to be honest, when I made these and tasted them, I wasn’t terribly impressed. All I could taste was chocolate (not that chocolate is a bad thing). Initially, the shortbread and Kahlúa flavours were not very prominent. But these are the type of cookies that taste much better a day or even two days after you’ve made them. The flavours settle and meld together. If you’re a fan of dark chocolate, then you will love these. They are intense and not very sweet so for those of you with a sweet tooth, these may not be up your alley.

To be honest, it was nice to bake something just for me. Break is over … back to baking …


Click here for the recipe for Kahlúa Truffle Triangles.