Cinnamon Tea Cakes

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

By Betty Crocker Kitchens

October 18, 2010

Make with

Gold Medal Flour

Ingredients

1/2

cup powdered sugar

cup butter, softened

teaspoon vanilla

cups Gold Medal™ all-purpose flour

cup finely chopped or ground walnuts

1/2

teaspoon cinnamon

1/8

teaspoon salt

1/4

cup sugar

teaspoon cinnamon

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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.

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.