Here is another fun little cookie to add to your favorites! It is great as part of a holiday gift platter or anytime.
There are 4 teaspoons of cinnamon in a batch that makes about 50 cookies. It seems like the cinnamon flavor would be stronger but it’s not. If you really love cinnamon you might even want to add a little more! They are really nice this way though.
These cookies are light and they almost melt in your mouth. The nuts on the top provide a nice crunch at the end.
I topped half of this batch with chopped almonds (the cookies on the right in the photo with the blue plate) and half with pecans (the ones on the left). Both were great and I can’t really choose between them!
To “stick” the chopped almonds to the cookies before they are baked you just dip the top in beaten egg whites first.
This recipe is another one that I made years ago, but just recently converted to gluten free. If you are not bothered by gluten, you can just use “regular” flour in place of the GF Mix.
I shared this recipe with Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tasty Tuesdays at 33 Shades Of Green, Full Plate Thursdays at Miz Helen’s Country Cottage, Simple Lives Thursday at A Little Bit Of Spain In Iowa, Pennywise Platter Thursday at The Nourishing Gourmet, Monday Mania at The Healthy Home Economist, Hearth And Soul Hop at A Moderate Life, Mouthwatering Monday at A Southern Fairytale, Homemaker Monday at 11th Heaven’s Homemaking Haven, Tuesday Night Supper Club at Fudge Ripple, Gluten Free Wednesdays at The Gluten Free Homemaker, Real Food Wednesday at Kelly The Kitchen Kop
Cinnamon Tea Cookies
Cover 4 cookie sheets with parchment paper
Preheat oven to 350 degrees
In a large mixing bowl, cream together butter and sugar.
1 cup (2 sticks) unsalted butter, softened
1/2 cup white sugar
Beat in egg yolk and vanilla
1 egg, separated
1 teaspoon vanilla
In a separate bowl, sift GF Flour Mix with salt and cinnamon and then add a little bit at a time to the butter mixture.
2 cups GF Flour Mix*
1/4 teaspoon salt
4 teaspoons cinnamon
Chop nuts to use for the topping
1/4 cup of finely chopped pecans, almonds or walnuts, your choice. I just pulsed my food processor so it didn’t turn into meal and there was still some texture left.
In another bowl, beat the egg white until frothy and then place it in a shallow bowl that is easy to dip into.
Form dough into balls that are about an inch in diameter. I ended up with 51!
Dip the top of each ball into the beaten egg white, then into the chopped nuts and set on prepared cookie sheets with the dipped side up. Try to get the rounds stable on the cookie sheets so they don’t roll over and mess up the nuts being on the center of the top.
Bake 12 minutes total at 350 degrees, switching cookie sheets from top to bottom midway through the baking.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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