Chocolate Chip Holiday Tea Cakes

Ingredients:

1 cup (2 sticks) butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts
2 cups (12-oz. package) semi-sweet chocolate morsels, divided

Method:

PREHEAT oven to 350 degrees F. BEAT butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour and nuts. Stir in 1 1/2 cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets. BAKE for 10 to 12 minutes or until set and light golden brown on bottom. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100 percent) power for 30 to 45 seconds; knead. Microwave at additional 10 to 20 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight
containers.

Helpful Hints:

NOTE: For a spicier cookie, add 2 to 2 1/2 teaspoons ground cinnamon to
flour before adding to butter-sugar mixture.


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