Cinnamon Chocolate Chip Tea Cakes (With a Recipe)

If I had time to make my own Christmas cookies, these would be at the top of my list.  As a matter of fact, these are almost always at the top of my list.  A nice short base with a tiny hint of cinnamon and tons of chocolate makes for a dreamy combination.  Add it to your holiday cookie trays (for me, please!!).

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.