Chocolate Chip Tea Cake

• 1 cup butter, softened
• 1/2 cup sifted powdered sugar
• 1 tsp vanilla extract
• 2 cups flour
• 2/3 cup finely chopped nuts
• 2 cups semi-sweet chocolate chips, divided

1. Beat butter and powdered sugar in large mixer bowl until creamy.
2. Beat in vanilla.
3. Gradually beat in flour and nuts.
4. Stir in 1 1/2 cups chocolate chips.
5. Roll dough into 1-inch balls; place on ungreased baking sheet.
6. Bake in preheated 350 degree oven for 10-12 minutes or until set and light golden brown on bottom.
7. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.
8. Microwave remaining morsels in heavy-duty plastic bag on high power for 30 seconds; knead.
9. Microwave an additional 10 to 20-second intervals, kneading until smooth.
10. Cut tiny corner from bag; squeeze in drizzle over cookies.
11. Chill cookies for about 5 minutes or until chocolate is set.
12. Store at room temperature in airtight containers.

butter, powdered sugar, vanilla, flour, nuts, semisweet chocolate chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=42008 (may not work)