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Copycat Tennessee Tea Cakes Recipe

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This recipe for Copycat Tennessee Tea Cakes, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. butter
1 1/2 c. firmly packed dark brown sugar
1 egg
1 1/2 tsp. vanilla
1 tsp. caramel flavoring
1 c. plus 2 T. flour
1/4 tsp salt

Directions:
Directions:
Preheat oven to 350. Line mini muffin pan with mini muffin paper liners.
Heat the butter and brown sugar in medium saucepan over medium heat, stirring until the sugar has dissolved. Cook 1 more minute. Set the pan aside to cool for 10 minutes.
Stir the egg, vanilla, and caramel flavoring into the cooled mixture (makes sure it is cool enough that it won't cook the egg). Add the flour and salt, stirring just to blend. Portion the batter into the paper lined mini muffin cups filling about 3/4 full.
Bake about 15 minutes until set but not dry.

Personal Notes:
Personal Notes:
You may also add a sprinkle of powdered sugar to each for that extra special touch.

 

 

 

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