Chocolate Chip Mexican Wedding Cakes

Source: Nestle® Very Best Baking

Chocolate Chip Mexican Wedding Cakes

These "cakes" are actually cookies, much loved for their delicate texture and flavor. Here, they're drizzled with chocolate for extra pizzazz.

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Serves: 54 cookies
Prep Time: 20 minutes
Cook Time: 45 minutes

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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
12 ounces NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided

PREHEAT oven to 350 degrees F.

BEAT butter and sugar in a large mixing bowl until creamy. Beat in vanilla extract. Gradually beat in flour, 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 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 a heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 20-second intervals, kneading until smooth. Cut a 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.

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