Chocolate Chip Mexican Wedding 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 to 2 1/2 teaspoons ground cinnamon 1 (12-ounce) package NESTLe TOLL HOUSE SemiSweet Chocolate Morsels, divided use Preheat oven to 350?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 11/2 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. Makes 54.
-----Original Message----- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gina brown Sent: Wednesday, December 16, 2009 10:46 PM To: cookinginthedark@acbradio.org Subject: [CnD] A recipe request I forgot Hi, I forgot a recipe I'd like to get when I sent my email this morning. Could anyone please send me a recipe for Mexican Wedding Cakes or similar cookies? I'd like to make some for Christmas. Thanks in advance. Sincerely, Gina _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
