Chocolate chip tea cakes

1. Beat butter and powdered sugar in large mixer bowl until creamy.
2. Beat in vanilla.
3. Gradually beat in flour and nuts.
4. Stiri in 1 1/1 cups morsels.
5. Roll dough into 1-inch balls; place on ungreased baking sheets.
6. Bakei in preheated 350 °F. Oven for 10 to 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 at additional 10-to 20-second intervals, kneading until smooth.
10. Cut tiny corner from bag; squeeze to drizzle over cookies.
11. Chill cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight containers.
12. Note: for a spicier cookie, add 2 to 2 ½ teaspoons ground cinnamon to flour before adding to butter-sugar mixture.