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18 Jun 09 at 12 am
Reblog

Chocolate Chip Holiday Tea Cakes

Estimated Times


Preparation Time: 20 mins
Cooking Time: 12 mins
Cooling Time: 5 mins refrigerating

Servings: 54 cookies

Ingredients

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 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided

Directions

PREHEAT oven to 350° F.

BEAT butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour and nuts. Stir in 1 1/2 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 for 2 minutes on baking sheets; remove to wire racks to cool completely.

MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut 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 containers.

NOTE: For a spicier cookie, add 2 to 2 1/2 teaspoons ground cinnamon to flour before adding to butter-sugar mixture.

Chocolate Chip Holiday Tea Cakes
Estimated Times
Preparation Time:  20 mins Cooking Time:  12 mins Cooling Time:  5 mins refrigerating                         Servings: 54 cookies
Ingredients
  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 cups                             (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided  
Directions
PREHEAT oven to 350° F.BEAT butter and powdered sugar in large mixer bowl until creamy.  Beat in  vanilla extract.  Gradually beat in flour and nuts.  Stir in 1 1/2 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 for 2 minutes on baking sheets; remove to wire racks to cool  completely.MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 30 to 45 seconds; knead.   Microwave at additional 10- to 20-second intervals, kneading until  smooth.  Cut 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 containers.NOTE: For a spicier cookie, add 2 to 2 1/2 teaspoons ground cinnamon to flour before adding to butter-sugar mixture.
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