Chocolate Chip Mexican Wedding Cakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup butter, 2 sticks softened
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup nuts, finely chopped
• 2 -2 1/2 teaspoons ground cinnamon
• 2 cups chocolate chips, divided (12-ounce package)

Recipe

• 1 preheat oven to 350º f. in a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. gradually add flour, nuts, and cinnamon. stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. roll dough into one inch balls and place on ungreased cookie sheets.
• 2 bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
• 3 microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. stir chips or knead bag. microwave at 10- to 15-second intervals, stirring or kneading until smooth. if using a bowl to melt chips, pour chocolate into a plastic bag. snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. refrigerate cookies for about 5 minutes or until chocolate is set. store cookies at room temperature in airtight container.