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.
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A Big Surprise!
A co-worker made these for me this holidays and I brought them home to my boyfriend who hates desserts. After a lot of coaxing, he finally tried one and said they were the best cookies he had ever ate. They were easy to make, as long as you stick the recipe, which is easy to follow. Since the cookies are so small, they aren't messy to eat as well.
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