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Chocolate Chip Tea Cookies
Makes about 52
2 cups all-purpose flour
1/2 pound butter
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 1/2 cups mini chocolate chips
2/3 cup finely chopped nuts
2 1/2 teaspoon cinnamon
1/2 cup mini chocolate chips
Pre-heat oven to 350 F. Beat butter and sugar with an electric mixture until fluffy. Add
vanilla and mix well. Gradually add flour, cinnamon and nuts. Stir in 1 1/2 cups mini
chocolate chips. Shape into 1" balls and place 2" apart on an ungreased cookie sheet. Bake
10 to 12 minutes. Remove to wire rack to cool. Place 1/2 cup mini chocolate chips in a
sealed plastic bag and microwave until melted; about 30 seconds. Snip off a small corner
of the bag and drizzle chocolate on top of cold cookies. Chill for 5 minutes or until
chocolate is set. Store at room temperature.
Recipes cont.
Chocolate Orange Balls
1 9-ounce box of vanilla wafer cookies
2 1/4 cups confectioner's sugar
1/4 cup unsweetened cocoa powder
1/3 cup orange juice concentrate
1/4 cup light corn syrup
1 1/2 cups pecan pieces
In a food processor, combine the vanilla wafers, 2 cups of the confectioner's sugar, cocoa
powder, orange juice concentrate, and corn syrup. Process until the cookies are ground
to crumbs and mixture is evenly blended. Add the pecan pieces and pulse process until
the nuts are finely chopped. Transfer the mixture to a bowl and form into 1" balls. Roll
balls in 1/4 cup confectioner's sugar to coat. Store in an airtight container in refrigerator
for up to 1 month
