These Mexican dessert "cakes" are actually cookies, much loved for their delicate texture and flavor. Here, they're drizzled with chocolate for extra pizzazz.
- 1 cup (2 sticks) butter, softened
- 1/2 cup sifted powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup finely chopped nuts
- 2 to 2 1/2 teaspoons ground cinnamon
- 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
PREHEAT oven to 350º F.
BEAT butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1 ½ cups 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 heavy-duty plastic bag on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 15-second intervals, kneading until smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight container.
Review This Recipe
Better than the orginal recipe!
I first tasted the original wedding cake recipe at a potluck at work. They were so good that I asked for the recipe. For years now, they have been one of the cookies that I include on my Xmas cookie tray that I give to friends and neighbors. I just wish that I had found this recipe before the holidays. I didn't think these cookies could get any better, but adding the chocolate to them, is just scrumptious. I'm going to make sure I use this recipe next Xmas for my cookie tray, and share this recipe with the person that gave me the original wedding cake recipe. The family has already asked me to make more. Guess I know what I will be doing soon! Better yet, there so easy to make, think I will have them make them for me...I like that idea better!
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