CHOCOLATE CHIP TEA CAKES
Makes about 4-1/2 dozen cookies
1 c. (2 sticks) butter, softened
1/2 c. sifted powdered sugar
1 tsp. vanilla extract
2 c. all-purpose flour
2/3 c. finely chopped nuts
2 c. (12 oz. pkg.) semi-sweet chocolate morsels, divided
Preheat oven to 350 degrees Fahrenheit.
Beat butter and powdered sugar in large mixer bowl until creamy. beat
in vanilla. Gradually beat in flour and nuts. Sti in 1-1/2 c.
morsels. Shape dough into 1-inch balls; place on ungreased baking
sheets.
Bake 10-12 minutes or until set and light golden brown on bottom.
Cool for 2 minutes on baking sheets, then remove to wire racks to cool
completely.
Microwave remaining morsels in heavy-duty plastic bag on HIGH (100%)
power for 30 seconds; knead. Microwave at additional 10- to 20-second
intervals, kneading each time, until completely melted and smooth.
Cut tiny corner from plastic bag; squeeze to drizzle over cookies.
Chill 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 tsp. ground cinnamon to
flour before adding to butter-sugar mixture.
MY VARIATIONS:
1. You could make a chocolate dough by adding cocoa to the mix, then
use melted white chocolate morsels for a dark cookie-white drizzle
look. A variety of these cookies would look nice served on a plate.
2. Instead of using white chocolate as in variation #1 above, you
could melt peanut butter chips for the drizzle topping.
3. You could use mint chocolate chips for the drizzle topping for a
nice variation of flavor.
4. Instead of a drizzle topping, you could simply melt the chocolate
in a bowl in the microwave or a double-boiler on the stovetop and
half-dip the cookies. This could be applied with any of the flavor
varieties presented in the variations above.
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