Cookie exchange- just in time for Santa!
One of my niece's decided to host her first annual cookie exchange this past weekend. Each family was to bring a plate or bag of 6 cookies for each participant. End result was coming home with 10 new cookie treats to try. So baking wouldn't be too bad since there were 11 families represented, 66 cookies were needed. Now the difficult part was finding the time to make them. We had a ball game on Monday and also a meeting, and on Tuesday two ball games, one for each of our kids, to go to after work. We wouldn't get home until almost 10 p.m. On Wednesday afternoon I left for a two day staff meeting out of town, not returning until late afternoon on Friday. Now, the clincher was that the party was on Friday night! No time for me to bake, so hubby to the rescue! His only request was to make sure I had all the ingredients ready.
I picked a recipe from our holiday collection that hubby started to make about 15 years ago. It was one of the recipes you find in the coupons section of the paper from Nestle's. Hubby had them ready to go when I arrived home on Friday and had printed out the recipe for us to share. So, now the big question is what to make next year?
Chocolate Chip Tea Cakes
Directions
PREHEAT oven to 350° F.
BEAT butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour and nuts. Stir in 1 1/2 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 for 2 minutes on baking sheets; remove to wire racks to cool completely.
MICROWAVE remaining morsels in heavy-dutyplastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut 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 containers.
NOTE: For a spicier cookie, add 2 to 2 1/2 teaspoons ground cinnamon to flour before adding to butter-sugar mixture.
BEAT butter and powdered sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour and nuts. Stir in 1 1/2 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 for 2 minutes on baking sheets; remove to wire racks to cool completely.
MICROWAVE remaining morsels in heavy-dutyplastic bag on HIGH (100%) power for 30 to 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut 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 containers.
NOTE: For a spicier cookie, add 2 to 2 1/2 teaspoons ground cinnamon to flour before adding to butter-sugar mixture.
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