Happy little accidents

No one in my family has been able to re-create my great grandmother’s tea cakes. It still was unsuccessful however, these are delicious and they taste like animal crackers. I had to use substitutes bc I was NOT going out in this negative degree weather for butter or buttermilk so here’s the recipe that I tweaked….Like, share, save, try, follow….something!!! Or all of the above #baking #bakedgoods #homemade #sahm

Ingredients

▢ 1 cup strawberry cream cheese

▢ 1 1/2 cups sugar

▢ 3 eggs room temperature

▢ 2 tablespoons honey vanilla Greek yogurt

▢ 5 cups all-purpose flour

▢ 1 teaspoon baking soda or 4 teaspoons of baking powder

▢ 1 teaspoon vanilla

Instructions

Using a hand or stand mixer, cream cheese

Gradually add the sugar, beating well.

Next, add the eggs one at a time, beating well after each addition.

Add the yogurt and beat well again.

In a medium bowl, combine the flour and soda.

Turn the mixer down to the slowest speed and gradually add the flour and soda mixture into the creamed mixture.

Add in the vanilla.

Shape the dough into a round or rectangle, cover with plastic wrap, and chill several hours or overnight.

Preheat oven to 400 degrees. Lightly grease two cookie sheets.

If you chill your dough overnight, remove it from the fridge about 15 minutes before rolling.

Working with 1/4 to 1/3 of the dough at a time, roll dough to 1/4” thickness on a lightly floured surface.

Cut the dough into fingers. Gather the scraps together, re-roll, and cut until all dough is used.

Place the fingers 1 inch apart on lightly greased cookie sheets.

Sprinkle lightly with additional sugar. (Optional)

Bake for 7-9 minutes or until the edges are very lightly browned.

Remove the cookie sheets from the oven and allow tea cakes to cool for several minutes before transferring to wire racks to cool completely.