Chocolate Chip Tea Cakes Recipe
Yield: 4 1/2 dozenRecipe by luhu.jp
Ingredients:
1 cup: Butter, softened
1/2 cup: Powdered sugar, sifted
1 tsp: Vanilla extract,
2 cup: All-purpose flour,
2/3 cup: Nuts, finally chopped
2 cup: Nestle chocolate morsals, divided
Directions:
Beat butter and powdered sugar in large mixer bowl until creamy. Beat
in vanilla. Gradually beat in flour and nuts. Stir in 1 1/1 cups
morsels. Roll dough into 1-inch balls; place on ungreased baking
sheets. Bake in preheated 350 degrees F. Oven 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 power for 30
seconds; knead. Microwave at additional 10-to 20-second intervals,
kneading until smooth. Cut 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. Note: For a
spicier cookie, add 2 to 2 1/2 teaspoons ground cinnamon to flour
before adding to butter-sugar mixture.
Source from luhu.jp
in vanilla. Gradually beat in flour and nuts. Stir in 1 1/1 cups
morsels. Roll dough into 1-inch balls; place on ungreased baking
sheets. Bake in preheated 350 degrees F. Oven 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 power for 30
seconds; knead. Microwave at additional 10-to 20-second intervals,
kneading until smooth. Cut 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. Note: For a
spicier cookie, add 2 to 2 1/2 teaspoons ground cinnamon to flour
before adding to butter-sugar mixture.
Source from luhu.jp