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Chocolate Chip Mexican Wedding Cakes

Chocolate Chip Mexican Wedding CakesThese mini 'cakes' are actually cookies, much loved for their delicate texture and flavor. Here, they're drizzled with chocolate for extra pizzazz.

Recipe Ingredients:

1 cup butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts
2 teaspoons to 2 1/2 ground cinnamon
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels - divided use

Cooking Directions:

  1. Preheat oven to 350ºF (175ºC).
  2. Beat butter and sugar in a large mixing bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1½ cups of the morsels. Roll dough into 1-inch balls; place on ungreased baking sheets.
  3. Bake for 10 to 12 minutes or until set and light golden brown on bottom. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  4. Microwave remaining morsels in a heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at 10 to 20-second intervals, kneading until smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies.
  5. Chill cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight containers.

Makes 4 1/2 dozen cookies.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.