Cinnamon Tea Cakes
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon, divided
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups confectioners' sugar, divided
- 1 teaspoon pure vanilla extract
Preheat oven to 375°. Line cookie sheets with parchment paper.
In small bowl, combine flour, 1/2 teaspoon cinnamon and salt. In large bowl, beat butter, 3/4 cup sugar and vanilla until light and fluffy. Add flour mixture; mix only until combined. Drop by tablespoonfuls onto prepared cookie sheets, placing 2 inches apart.
Bake 8-10 minutes or until bottoms are golden brown. Remove to cooling grid; cool 5 minutes. Combine remaining 3/4 cup sugar with remaining 1/2 teaspoon cinnamon. Roll warm cookies in sugar mixture; cool completely.