Cinnamon Tea Cakes

Cinnamon Tea Cakes

Pillsbury Baking

Prep time: 1 hr 30 min

Start to Finish: 1 hr 30 min

Yields: 4 1/2 dozen cookies

Ingredients:

Cookies:

1/2 cup powdered sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

2 cups all-purpose flour

1 cup finely chopped or ground walnuts

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

Coating:

1/4 cup granulated sugar

1 teaspoon ground cinnamon

Directions:

1. Heat oven to 325 degrees F. In a large bowl, beat powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. On low speed, beat remaining cookie ingredients until well combined.

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

3. bake 14 to 16 minutes or until set but not brown. Meanwhile, in a small bowl, mix coating ingredients; set aside. Immediately remove cookies from cookie sheets; place on wire racks. Cool slightly, about 3 minutes.

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

1 cookie: calories 70; total fat 5g; trans fat 0 g; cholesterol 10 mg; sodium 30 mg; total carbohydrate 6g; protein 0g.

Baking tip:

use a small or mini food processor to grind the nuts. Process them with on-and-off motions into fine pieces, but no until they're ground into powder.