1/3 cup granulated sugar
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
1 egg yolk
1 cup all-purpose flour
Dash of salt

Heat oven to 350 degrees F. Grease 24 miniature muffin cups.

Beat sugar and butter until fluffy. Add vanilla extract, almond extract and egg yolk. Blend well. Stir in flour and salt. Mix well. Chill one hour.

Place 2 teaspoons dough into each muffin cup and press up sides to form shell. Bake for 10 to 15 minutes.

Filling
2 tablespoons unsweetened cocoa
1/2 cup butter, softened
1 cup confectioners' sugar
2 tablespoons Kahlua (coffee liqueur)
Grated chocolate

Carefully remove cookie cups from muffin tin; let cool.

In small bowl, beat cocoa and butter until fluffy. Add confectioners' sugar and liqueur. Blend well. Spoon filling into pastry bag or a zip-type bag with the corner snipped off) and squeeze into cookie cups. Sprinkle with grated chocolate.