Chocolate Chip Mexican Wedding Cakes

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Chocolate Chip Mexican Wedding Cakes

These "cakes" are actually cookies. In Mexico, cooks often roll them in powdered sugar and then wrap them in white tissue paper. The ends of the paper are twisted to resemble bonbons. Perfect for Mother's Day Brunch.

Serves: 24

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	Ingredients 1 cup butter, softened 1/2 cup sifted powdered sugar 1 tsp vanilla extract 2 cups all-purpose flour 2/3 cup finely chopped nuts 2 to 2-1/2 tsp ground cinnamon 2 cups NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided

Method

Galletas de Bodas Mexicanas. Preheat oven to 350 degrees F. Beat butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1-1/2 cups morsels.

Roll dough into 1" 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 heavy-duty plastic bag on HIGH (100%) 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.

Yield: about 4-1/2 dozen cookies.