Rocky tops

Yield: 48 servings

Measure Ingredient
1 cup Unsalted butter or margarine (2 sticks); softened
¾ cup Light brown sugar; (packed)
1 teaspoon Vanilla
2 Eggs
2¾ cup All-purpose flour
½ teaspoon Baking powder
1 pack Semi sweet chocolate chips ; (6 oz)
1 cup Finely chopped walnuts

Preheat oven to 350 degrees. In a medium bowl, beat butter, brown sugar and vanilla until creamy. Beat in eggs. Stir in flour and baking powder. Mix until smooth. Shape rounded teaspoons of dough into balls. Pinch or shape each ball to a rounded point, to resemble a chocolate candy kiss or small mountain peak. (The cookie top will flatten slightly during baking; only a small bump will remain.) Place on ungreased cookie sheets, rounded point up. Bake for 12 to 14 minutes on shiny baking sheet, 18 to 20 minutes on non-shiny baking sheet, or until golden brown. Let cool on wire racks. Melt chocolate chips over hot, not boiling, water. Dip pointed end of each cookie into the melted chocolate, then dip into chopped nuts. Return to wire rack until chocolate sets. Yield: About 4 dozen (1¾-inch) cookies.

Tester's notes: The dough is very soft, but will hold its shape. It's an easy to make cookie with readily available, fairly inexpensive ingredients.

This size makes a two-bite cookie; you may want to make smaller "kisses" for one-bite cookies.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@...

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