Chocolate Chip Mexican Wedding Cookies
1 c butter, softened
1/2 c sifted powdered sugar
1 t vanilla extract
2 c all-purpose flour
2/3 c finely chopped nuts
2 t ground cinnamon
12 oz chocolate chips, divided
Preheat oven to 350. Beat butter & sugar in a large mixing bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts & cinnamon. Stir in 1 1/2 c chips. Roll dough into 1-inch balls; place on ungreased baking sheets. Bake for 10 to 12 mins or until set & light golden brown on bottom. Cool on baking sheets for 2 mins; remove to wire racks to cool completely. Microwave remaining morsels in a heavy-duty plastic bag on high power for 30 secs; 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 mins or until chocolate is set. Store at room temperature in airtight containers. Makes 54.
These sound so good I'm afraid to make them. I don't need any help when it comes to cookies.
Tamara
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