Chocolate Kahula Bears

¼ cup Kahlua®
2 squares unsweetened chocolate
2/3 cup shortening
1-2/3 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
¾ tsp. salt
½ tsp. cinnamon

Chocolate Icing:
6 squares semisweet chocolate
1/3 cup margarine
¼ cup Kahlua®
1 tbsp corn syrup
¾ cup powdered sugar

To dilute Kahlua® in measuring cup, add enough water to make 1/3 cup liquid. In small saucepan over low hat, melt 2 squares chocolate; cool.

In large bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.

Stir in chocolate. In small bowl, combine flour, baking powder, slat and
cinnamon. Add dry ingredients to egg mixture alternately with 1/3 cup
liquid. Cover; refrigerate until firm. Roll out dough, ¼ at a time, about
¼” thick on well-floured surface. Cut out with bear-shaped or other
cookie cutter. Place 2” apart on ungreased cookie sheets. Bake at 350° for
8 to 10 minutes. Remove to wire racks to cool.

In medium saucepan, combine 6 squares chocolate, margarine, ¼ cup Kahlua® and corn syrup. Cook over low heat until chocolate melts, stirring to blend. Add powdered sugar; beat until smooth. If necessary, beat in additional Kahlua® to make spreading consistency. Spread in thin, even layer on cookies. Let stand until set; decorate as desired.

Makes 2½ dozen cookies