Chocolate Chip Tea Cakes
- Yield 4 dozen
These sweet morsels would be great served at a bridal or baby shower.
- 1 cup (2 sticks) butter, softened
- 1/2 cup sifted confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup finely chopped walnuts or pecans
- 2 cups (12-ounces) semisweet chocolate chips
- Beat the butter and confectioners' sugar in a large mixing bowl until creamy. Beat in the vanilla. Add the flour and walnuts gradually, beating constantly until combined. Stir in 1 1/2 cups of the chocolate chips.
- Shape the dough into 1-inch balls and arrange the balls 2-inches apart on an ungreased baking sheet. Bake at 350F for 10 to 12 minutes or until set or golden brown on the edges. Cool on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.
- Place the remaining 1/2 cup chocolate chips in a heavy-duty sealable plastic bag. Microwave for 30 seconds and knead the bag. Microwave at additional 20-second intervals, kneading after each interval until smooth. Cut a tiny corner in the bag and drizzle the chocolate over the tea cakes. Chill the tea cakes for 5 minutes or until the chocolate is set. Store in an airtight container at room temperature.
Recipe reprinted with permission from the Junior League of Northwest Arkansas’s Add Another Place Setting (Junior League of Northwest Arkansas, 2008).