Cinnamon Tea Cakes

Cinnamon Tea Cakes

Bake these nutty, cinnamon-sugar buttons for an afternoon gathering.

Prep Time

1:00

Hr:Mins

Total Time

00

Minutes

Makes

4

1/2

Cookies
1/2
cup powdered sugar
1
cup butter, softened
1
teaspoon vanilla
2
cups Gold Medal® all-purpose flour
1
cup finely chopped or ground walnuts
1/2
teaspoon cinnamon
1/8
teaspoon salt
Coating
1/4
cup sugar
1
teaspoon cinnamon
  1. Heat oven to 325°F. In large bowl, combine powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, walnuts, 1/2 teaspoon cinnamon and salt; mix well.
  2. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
  3. Bake at 325°F. for 14 to 16 minutes or until set but not brown. Immediately remove from cookie sheets. Cool 3 minutes or until slightly cooled.
  4. Meanwhile, in small bowl, mix coating ingredients. Roll warm cookies in coating. Cool 15 minutes or until completely cooled. Re-roll cookies in coating.
Makes 4 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Use a small or mini-food processor to grind the nuts. Pulse the nuts until they are fine pieces, but do not over-process them to a powder.
Storage Tip
Store cooled cookies at room temperature in an airtight container, or freeze them for up to three months. To freshen thawed cookies, roll them in additional cinnamon-sugar.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 75
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,),
  • Cholesterol 10mg;
  • Sodium 30mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.