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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CHOCOLATE CHIP TEA CAKES Recipe

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This recipe for CHOCOLATE CHIP TEA CAKES is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 @ 350º 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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