Ingredients for Cinnamon Tea Cakes
- 1 cup (2 sticks) unsalted butter, softened
- Crisco Shortening
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon ground cinnamon
- Self Rising Flour
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How to Make Cinnamon Tea Cakes
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened unsalted butter and ½ cup shortening using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Gradually add 1 ½ cups granulated sugar, creaming until light and fluffy (about 2-3 minutes).
- Add 1 teaspoon vanilla extract, scraping down the sides of the bowl as needed.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Roll dough into 1-inch balls.
- Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Dip the bottom of a flat-bottomed glass in granulated sugar. Gently press down on each dough ball to flatten slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
20g
Fat
6g
Carbs
3g
