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Chocolate Chip Holiday Tea Cakes

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IngredientsEdit

Directions Edit

  1. Preheat oven to 350°F.
  2. Beat butter and powdered sugar in large mixer bowl until creamy.
  3. Beat in vanilla extract.
  4. Gradually beat in flour and nuts.
  5. Stir in 1½ cups morsels.
  6. Roll dough into 1-inch balls; place on ungreased baking sheets.
  7. Bake for 10 to 12 minutes or until set and light golden brown on bottom.
  8. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.
  9. Microwave remaining morsels in heavy-duty plastic bag on high (100%) power for 30 to 45 seconds; knead.
  10. Microwave at additional 10- to 20-second intervals, kneading until smooth.
  11. Cut tiny corner from bag; squeeze to drizzle over cookies.
  12. Refrigerate cookies for about 5 minutes or until chocolate is set.
  13. Store at room temperature in airtight containers.
  14. Note: for a spicier cookie, add 2 to 2½ teaspoons ground cinnamon to flour before adding to butter-sugar mixture.

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