"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

CHOCOLATE CHIP TEA CAKES Recipe

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This recipe for CHOCOLATE CHIP TEA CAKES, by , is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dwight Faust and Leta Faust
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. (2 cubes) butter, softened
1/2 c. sifted powdered sugar
1 tsp. vanilla
2 c. flour
2/3 c. finely chopped nuts
2 c. semi-sweet chocolate chips , divided

Directions:
Directions:
Beat butter and powdered sugar in large mixer bowl until creamy. Add vanilla. Gradually beat in flour and nuts. Stir in 1 1/2 c. chocolate chips. Roll dough into 1" balls. Place on ungreased baking sheets. Bake @ 350 10-12 minutes or until set and light golden brown on the bottom. Cool for 2 min. on baking sheet. Then cool on wire racks.

Microwave remaining chocolate chips in heavy-duty ziplock bag on high for 30 seconds, knead. Micro 10-20 second intervals, kneading until smooth. Cut tiny corner in bag. Squeeze and drizzle over cookies. Chill cookies until set (5 mins.) Store at room temperature in airtight containers. For spicier cookie, add 2 - 2 1/2 tsp. ground cinnamon with flour mixture. Enjoy!

Number Of Servings:
Number Of Servings:
4 1/2 doz.

 

 

 

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