These mini “cakes” are actuallycookies, much loved for their delicate texture and flavor. Here,they’re drizzled with chocolate for extra pizzazz.
Recipe: Chocolate Chip MexicanWedding Cakes
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 NESTL TOLL HOUSE Semi-Sweet ChocolateMorsels – divided use
Preheat oven to 350ºF (175ºC).
Beat butter and sugar in a large mixingbowl until creamy. Beat in vanilla extract. Gradually beat inflour, nuts and cinnamon. Stir in 1½ cups of the morsels.Roll dough into 1-inch balls; place on ungreased baking sheets.
Bake for 10 to 12 minutes or until setand light golden brown on bottom. Cool on baking sheets for 2minutes; remove to wire racks to cool completely.
Microwave remaining morsels in a heavy-dutyplastic bag on HIGH (100%) power for 30 seconds; knead. Microwaveat 10 to 20-second intervals, kneading until smooth. Cut a tinycorner from bag; squeeze to drizzle over cookies.
Chill cookies for about 5 minutes or untilchocolate is set. Store at room temperature in airtight containers.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
Mexican Wedding Cakes: Grammia's Recipe (preparing to bake) IIIf the Chocolate Chip MexicanWedding Cakes recipe was useful and interesting, you can share it with your friends or leave a comment.