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Chocolate Chip Mexican Wedding Cakes




Source of Recipe


Marla


List of Ingredients




Chocolate Chip Mexican Wedding Cakes


1 cup (2 sticks) butter, softened
1/2 cup Sifted powdered sugar
1 tsp Vanilla extract
2 cups All-purpose flour
2/3 cup Finely chopped nuts
2 1/4 tsp Ground cinnamon
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels,
divided

Recipe





1. PREHEAT oven to 350º F.

2. BEAT butter and sugar in large mixer bowl until creamy.

3. Beat in vanilla extract.

4. Gradually beat in flour, nuts and cinnamon.

5. Stir in 1 1/2 cups morsels.

6. Roll dough into 1-inch balls; place on ungreased baking sheets.

7. BAKE for 10 to 12 minutes or until set and light golden brown on bottom.

8. Cool on baking sheets for 2 minutes; remove to wire racks to cool
completely.

9. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%)
power for 30 seconds; knead.

10. Microwave at additional 10- to 20-second intervals, kneading until
smooth.

11. Cut tiny corner from bag; squeeze to drizzle over cookies.

12. Chill cookies for about 5 minutes or until chocolate is set.

13. Store at room temperature in airtight containers.