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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) NESTL� TOLL HOUSE Semi-Sweet Chocolate Morsels,
divided


Recipe





1. PREHEAT oven to 350� 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.