These tasty cookies with cottage cheese turn out both crispy and juicy at the same time and that is all thanks to the ingredients and the way you combine them.
Course: Baking, Dessert
Keyword: baking with cottage cheese, cottage cheese cookies
150gunsalted butter, softened
Preheat oven at 350˚F/180˚C.
In a bowl, combine cottage cheese with softened butter (take butter out of the fridge 30-40 minutes before cooking). Thoroughly grind these two ingredients together with a spoon or a fork until they are combined into one smooth mixture. I do not like to use a blender or a mixer for this recipe as they make the texture of the cottage cheese too fine.
Beat in the egg and continue to grind the ingredients in the bowl.
Sieve flour together with baking powder into the bowl bit by bit and start kneading the dough with your hands.
Dough should turn out thick and soft at the same time. Start by adding 200 g of all-purpose flour and then keep adding flour until you make sure that it doesn’t stick to your hands.
Divide dough into several parts and roll out each of them into thin layers about 5-6 mm (1/4 inch) thick.
Take a round cookie cutter. Cut as many cookies as you can using all the dough you have.
You can have sugar in a bowl and dip cookies into it or sprinkle sugar over a round cookie, fold it in half so that sugary side will be inside. Sprinkle sugar over the halved cookie and fold it again so that sugar will be inside. As a result, you will get a cookie folded in quarters. Sprinkle the top layer, too.
Place all the finished cookies on the baking tray covered with a parchment paper. Layer cookies with on top. Have some space between cookies, as they will expand while in the oven.
Bake cottage cheese cookies for 15-20 minutes. The edges of the cookie should turn golden brown; make sure not to over bake them as you can overdry this type of dough.
Before serving let cottage cheese cookies cool down. Best enjoyed with hot chocolate or a cup of tea!
*calories per 100 g
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