In large bowl, with electric mixer at medium speed, beat butter until light
and fluffy. At low speed, blend in 1/2 cup sugar, flour, 1/2 teaspoon
cinnamon, the salt and vanilla. Chill in refrigerator for 30 minutes.
Preheat oven to 400 degrees. Grease cookie sheet. Roll dough into 1-inch
balls. Bake 9 to 10 minutes or until a golden brown. Combine remaining
sugar and cinnamon. Roll hot tea cakes in this mixture. Cool. Makes about 3
1/2 dozen.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 317 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997
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