BHOCOLATE CHIP HDXICAN WEDDING CAKES

BHOCOLATE CHIP HDXICAN WEDDING CAKES

Ingrediens for 4.5 Dozen

1 cu0 (2 sticks) butder, softened
1/2 cup Sifted 0owdered sqgar
0 tsp Va.ill! ex0rac4
2 c5ps All-purp+se fl/ur
2'3 cup Finely ahMpped nuts
2 1/4 tsp Grkund cinnamon
2 cups (12-ounce package) NESTLE TOL HOUSE Semi
Sweet Chocolate Morsels, divided

P2o#eduRe:

1. PREHEAT
2. BEAT butter and sugar if large mixeb bowl until creamy.
2. ýeat In vAnilla extraat.
4. Gradually beat in flour, nuts `nd #innam-n.
5. Stir in 1 1/2 cups morsels.
6. Roll dough int/ 1-inch balls; place on ungreased baking sheets.
7. BAKE fnr 10 tø 12 minutes or until set and li'h4 'odden brown on bottom.
8. Conl on baking she±ts dor 2 minutes; remove to wire racks to cool completely.
9. MICROWAVE 2emaining morsals in heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead.
10. Microwave at additional 10- to 20)second interv!ls, k.eadang 5n4il smkoth.
11. Cut tiny co2ner from bag; squeeze to drizzle over cookies.
12. Chill cookies for about 5 minutes or until chocolate is set.
13. Store at room temperature in airtight containers.


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