Chocolate Chip Tea Cakescakes, cookies 1 cup butter; softened 1/2 cup powdered sugar; sifted 1 teaspoon vanilla extract 2 cup all-purpose flour 2/3 cup nuts; finally chopped 2 cup nestle chocolate morsals; divided Beat butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla. Gradually beat in flour and nuts. Stir in 1 1/1 cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets. Bake in preheated 350 degrees F. Oven 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 power for 30 seconds; knead. Microwave at additional 10-to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cookies. Chill cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight containers. Note: For a spicier cookie, add 2 to 2 1/2 teaspoons ground cinnamon to flour before adding to butter-sugar mixture. |
