Chocolate Chip Teacakes
1 Cup (2 sticks) butter, softened
1/4 Cup sifted, powdered sugar
1 tsp. vanilla extract
2 Cups all-purpose flour
2/3 Cup finely chopped nuts, pecans or walnuts
2 Cups Mini semi-sweet chocolate chips (divided)
Beat butter and powdered sugar in a large mixing bowl until creamy, add vanilla extract. Gradually beat in flour and nuts. Stir in by hand 1 1/2 cup mini chocolate chips. Roll dough into one inch balls; place on an ungreased cookie sheet. Bake at 350° in a preheated oven for 10-12 minutes or until set and light golden brown. Cool on sheet for 2 minutes, remove to rack to cool completely.
Microwave remaining 1/2 cup of mini chocolate chips in a heavy duty plastic quart size freezer bag on high for 30 seconds. Knead; continue at 10-20 seconds intervals until melted and smooth (be sure and don’t overheat!). Make a very small snip in one corner of bag and drizzle over cookies. Chill 5 minutes. Store at room temperature in an airtight container.
SouthEastern Illinois Electric Cooperative, Inc.
These cookies are wonderful and have been a favorite of mine to make at Christmas time for years. They practically melt in your mouth. Not overly sweet, just right and with the chocolate drizzled across the cookies they look so pretty on your dessert plate.