Friday, December 17, 2010 | By: Rita Hutcheson-Cobbs

Mamaw's Old Fashioned Tea Cakes with a Twist of Chocolate

The tiny old fashioned tea cakes with chocolate and caramel...

The dough takes time and patience but it worth it cooked...or not =)...

The recipe as designed soothes the soul just as make it and then enjoy the delicious cookies...

The tea cake recipe made into soft sweet muffins and chocolate sneaking out from inside...

Mamaw's Old Fashioned Tea Cakes 
(the cookie recipe)

1 cup real butter, melted
2 cups sugar
3 eggs
3 Tablespoons milk
1 teaspoon real vanilla
3 cups or so of self-rising flour
chocolate covered caramel cups (WalMart brand works fine)

1. Preheat over to 350 degrees.
2. Cream butter and sugar together well using an electric mixer.32. 
3. Add eggs, flavoring and milk, mix well.
4. Add about 3 cups of self-rising flour very slowly, more if needed until the dough is tough, stands on its own.
5. Roll then and cut with cookie or biscuit cutter or roll them into small balls and place them on a cookie sheet sprayed with cooking spray.
6. Bake for about 15 minutes or until golden brown. 

For the chocolate and caramel treat:

Follow directions #1-#4 above. Then take a chocolate caramel cup and fold the cookie dough around the candy until it is complete covered. Pat into a ball and place in a mini muffin pan. Then bake at 350 degrees for about 20 minutes or until top is golden brown. For the larger muffin, just add more dough around the candy and place in a large muffin pan and bake at 350 degrees for about 20 minutes or until top is golden brown. Serve with real vanilla bean ice cream. 

This was fun to make but the dough for the tea cakes does take a little time to prepare. Make sure the flour is completely mixed into the dough slowly not all at once. 

Love, Blessings and {{{Hugs}}},
RHC

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