Chocolate Chip Mexican Wedding Cakes
4 1/2 dozen cookies
These Mexican dessert “cakes” are actually cookies, much loved for their delicate texture and flavor. Here, they're drizzled with chocolate for extra pizzazz.
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 12 oz
NET WT 12 oz (340 g)
- 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 to 2 1/2 teaspoons ground cinnamon
- 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
Preheat oven to 350º F.
Beat butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1 ½ 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 on baking sheets for 2 minutes; remove to wire racks to cool completely.
Microwave remaining morsels in heavy-duty plastic bag or in a bowl on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut a 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 container.