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Chocolate Chip Mexican Wedding Cakes recipe

Chocolate Chip Mexican Wedding Cakes.

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.

    Makes 54.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Mexican Wedding Cakes: Grammia's Recipe (preparing to bake) II

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