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Cinnamon Tea Cakes



In a large bowl of mixer, beat butter at medium speed until light and fluffy. Then at low speed blend in 1/4 cup sugar, the flour 1/2 tsp cinnamon, the salt and vanilla essence, chill in refrigerator for 30 minutes. Preheat oven at 400 degree F. With fingers, roll dough into one inch balls and place them two inches apart on lightly greased cookie sheets. Bake for 10 minutes until golden brown. On a piece of waxed paper mix the remaining sugar and cinnamon. Roll hot tea cakes in this mixture. Place on wire mesh to cool. Makes about three and a half dozens.
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