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Cinnamon Tea Cakes

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Cinnamon Tea Cakes
  • Prep 60 min
  • Total 0 min
  • Servings 54
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Bake these nutty, cinnamon-sugar buttons for an afternoon gathering.
Updated Oct 18, 2010

Ingredients

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

75 Calories, 5g Total Fat, 1g Protein, 6g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
75
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
30mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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