Chocolate Chip Mexican Wedding Cakes

Cinco de Mayo is only five days away, and though it really isn’t a US holiday it’s a good excuse to kick back and relax anyway!

This recipe for chocolate chip Mexican wedding cakes comes from Nestle is a fun twist on the standard cookies usually rolled in powdered sugar, and transport and store easily if you plan to take them to a picnic or other get-together.

Chocolate Chip Mexican Wedding Cakes

1 cup butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts
2 teaspoons to 2 1/2 ground cinnamon
1 (12-ounce) package Nestle Semi-Sweet Chocolate Morsels, divided

Preheat oven to 350ºF. Beat butter and sugar in a large mixing bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1½ cups of the morsels. Roll dough into 1-inch 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 a heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 20-second intervals, kneading until smooth. Cut a 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. Makes 54 cookies.

[image: sxc]