"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Tea Cakes Recipe

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This recipe for Cinnamon Tea Cakes, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup powdered sugar
1 cup butter, softened
1 teaspoon vanilla
2 cups flour
1 cup ground pecans
1/2 teaspoons cinnamon
1/8 teaspoon salt

Coating:
1/4 cup sugar
1 teaspoon cinnamon

Directions:
Directions:
Heat oven to 325.

In large bowl, beat powdered sugar, butter, and vanilla; beat remaining cookie ingredients until well combined.

Shape dough into 1 inch balls; place 1 inch apart on ungreased cookie sheets.

Bake 14-16 minutes or until set but not brown.

Meanwhile, in small bowl, mix coating ingredients; set aside.

Immediately remove cookies from sheets; place on wire racks. Cool slightly, about 3 minutes.

Roll warm cookies in coating; return to wire racks. Cool completely, about 15 minutes. Reroll cookies in coating.

Number Of Servings:
Number Of Servings:
4 1/2 dozen
Preparation Time:
Preparation Time:
1 hour 30 minutes

 

 

 

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