With the holidays fast approaching I thought it would be fun to do a weekly cookie post. I do my holiday cookie making on December 23 and 24, I'm not a big bake and freeze kind of person. This doesn't mean that I can't start to think ahead a little and share some of my favorite cookie recipes. I'll keep my posts on Simply Cookie Saturday short and sweet (hah! pun fully intended), so without further ado, Cinnamon Chocolate Tea Cakes. This is adapted from an old yellowed newsprint recipe that comes from Nestle (also online Chocolate Chip Holiday Tea Cakes). I love the mix of chopped chocolate, the faint warmth of the cinnamon, and the rich buttery shortbread.
Cinnamon Chocolate Tea Cakes
Makes ~24 1 in balls
1 Cup salted butter, softened
1/2 Cup powdered sugar
1 tsp vanilla
2 Cups flour
1 cup chopped dark chocolate (reserve 1/4 cup)
1 cup chopped milk chocolate (reserve 1/4 cup)
*Note: you can also use semi-sweet chips in place of the 2 chocolates, I just like the blend)
Preheat the oven to 350°. In a bowl, beat the butter and powdered sugar until smooth and creamy. Beat in the vanilla. Gradually beat in the flour. Stir in the chocolate (make sure to reserve 1/2 cup total). Form the dough into 1 inch size balls (dough is very crumbly). Bake on an ungreased cookie sheet for 10-12 minutes.
Allow to cool. In a zip top bag (I really recommend a brand name baggie here), microwave the remaining chocolate at 50% power until completely smooth. Cut a tiny corner off of the bag and drizzle the chocolate over the cookies.
This post is linked to Literally Inspired's what you talkin' bout wednesday. Check out this great blog and great party!