Cinnamon Tea Cakes

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

  • Prep Time 60 min
  • Total Time 0 min
  • Servings 54

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.

Expert Tips

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.

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

NUTRITION INFORMATION PER SERVING

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