These incredibly moist and buttery confections aren't a cake or a cookie. They're crunchy topped chewy, butterscotch-y heaven, and they're so easy to make.  

     In Nashville, where they were born, they're often served with iced sweet tea, but they're even better with coffee, hot tea, or milk.

Tennessee  T- cakes

Ingredients:
1 ½ c. packed dark brown sugar
½ c. white sugar
1 c. salted butter, melted and hot 
2 large eggs
4 t. vanilla
1 ½ c. all-purpose flour
Powdered sugar, for garnish

Directions:
Preheat oven to 350 degrees.

Add the brown sugar and white sugar to the melted butter and set aside (some of the brown sugar will melt). In mixer with paddle attachment, gently mix the egg and vanilla. Add the butter and sugar mixture to the egg mixture and beat on low until mixed well. Add flour all at once to mixer.  mix well until ribbon-like.

Bake in 24 paper lined cupcake cups for 22 minutes, turning at 11 minutes.

Dust well with powdered sugar when cooled.