Cinnamon Tea Cakes – a delicious recipe with butter, shortening, sugar, vanilla, eggs, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
In a large mixing bowl, with electric mixer at medium speed, beat together butter and shortening until light and fluffy (30 seconds).
3
Add sugar and cream together until very light.
4
Add vanilla, scraping down sides of bowl as needed.
5
Add eggs one at a time, beating well after each egg.
6
Gradually fold in flour until a soft, workable dough forms (increase or decrease the amount of flour as necessary).
7
Shape into balls and place on cookie sheets.
8
Dip the bottom of a flat bottomed glass in sugar and use it to mash down the balls of dough.
9
Bake in preheated oven until done (8-9 minutes).
10
Immediately remove from pan to cool.
1103
kcal
Calories
32
g
Fat
182
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: ½ cup butter (1 stick) or ½ cup margarine, softened (1 stick), ½ cup Crisco shortening, 1 ¾ cups sugar, 1 tablespoon vanilla, and more.
Yes, Cinnamon Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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