COTTAGE CHEESE COOKIES
These delicate, puffy turnover cookies are sparked with raspberry and almond-delightful with afternoon tea.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Place flour in a medium bowl; cut in butter as for pie crust. Blend in cottage cheese until mixture forms a ball (can use a food processor). Chill 1 hour. , On a floured surface, roll dough to 1/8-in. thickness. Cut with a 3-in. round cutter. Place a level 1/4 teaspoon jam in center of reach cookie. Moisten edges and fold in half; seal tightly with a fork. Place on lightly greased baking sheets; prick tops with fork., Bake at 400° for 15 minutes or until lightly browned. Cool on wire racks. For glaze, combine the sugar, extract and enough milk to make thin spreading consistency; drizzle over cooled cookies.
Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 121mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 3g protein.
COTTAGE CHEESE COOKIES
These are my favorite cookie next to chocolate chip. This is the only crisp cookie I like. They are so buttery and taste wonderful with a cup of coffee. You do not taste the cottage cheese at all, so if you hate cottage cheese, you'll never taste it.
Provided by TXHomemaker
Categories Dessert
Time 20m
Yield 24-32 cookies
Number Of Ingredients 6
Steps:
- Blend butter& cottage cheese thoroughly in mixing bowl.
- Gradually add sifted dry ingredients.
- After mixed, form into a roll.
- Wrap in wax paper and chill several hours or overnight.
- Slice thinly and bake on a buttered baking sheet at 350 degrees until lightly golden brown, about 10 minutes.
Nutrition Facts : Calories 80.9, Fat 4, SaturatedFat 2.5, Cholesterol 10.5, Sodium 115, Carbohydrate 10.3, Fiber 0.2, Sugar 4.2, Protein 1.1
BEST EVER RUGELACH
Simple and simply fantastic - cottage cheese makes these cookies light and tasty!
Provided by sandy z
Categories Desserts Cookies Filled Cookie Recipes
Time 3h10m
Yield 48
Number Of Ingredients 11
Steps:
- Combine cottage cheese and 1 cup of butter in a bowl. Mix thoroughly, then gradually stir in the flour. Dough will be sticky. Divide dough into thirds and wrap with waxed paper. Refrigerate for at least 2 hours.
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Combine the remaining 1/4 cup of butter with the brown sugar, cinnamon, pecans, and raisins. Set aside. Roll one ball of dough at a time to a 9 inch circle on a floured surface, while keeping the remaining dough chilled. Spread 1 tablespoon of the optional orange marmalade over the circle. Gently press 1/3 of the nut mixture into the dough. Cut the circle into 16 wedges. Roll each wedge tightly, starting with the wide end. Place the cookie point-side down on the prepared baking sheet. Repeat with the remaining dough. Beat the egg white with the water in a small bowl, then brush the mixture onto each cookie.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 94.5 calories, Carbohydrate 8.6 g, Cholesterol 13.4 mg, Fat 6.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 55.8 mg, Sugar 3.9 g
COTTAGE CHEESE RUGELACH WITH WALNUTS
Provided by Dawn Murray
Categories Cookies Dessert Bake Quick & Easy Walnut Cottage Cheese Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32
Number Of Ingredients 9
Steps:
- Mix cheese and 2/3 cup margarine in medium bowl. Stir in flour. Knead in bowl until dough is smooth, about 1 minute. Divide dough into 2 balls. Flatten into disks. Wrap each in plastic; freeze until firm enough to roll, about 10 minutes.
- Meanwhile, combine brown sugar, walnuts, cinnamon, vanilla and 3 tablespoons margarine in processor. Blend until almost smooth paste forms.
- Preheat oven to 350°F. Roll out 1 dough disk on lightly floured surface to 10-inch round. Spread half of brown sugar mixture evenly over. Cut round into 16 wedges. Starting at wide ends, roll up wedges. Bend ends in, forming crescents. Place on ungreased heavy baking sheet. Repeat rolling, filling and shaping with remaining dough disk.
- Beat egg and milk to blend in small bowl. Brush glaze over crescents. Bake until cooked through and light brown, about 25 minutes. Transfer cookies to racks and cool. (Can be made 2 days ahead. Store airtight at room temperature.)
CHOCOLATE COTTAGE CHEESE COOKIES
I received this recipe from an elderly friend and have been enjoying it since. They are really more like little cakes and are very addictive. This recipe makes a lot of cookies, but they freeze well.
Provided by Brianna Storer
Categories Dessert
Time 10m
Yield 9 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Cream the first five ingredients in a large bowl.
- In a seperate bowl, combine the flour, cocoa, baking powder, soda, salt and nuts. Fold into creamed mixture.
- Drop by spoonfuls into a bowl of confectioner's sugar.
- Roll and place on greased cookie sheet.
- Bake ten minutes.
Nutrition Facts : Calories 895, Fat 27.5, SaturatedFat 6.2, Cholesterol 90.6, Sodium 944.5, Carbohydrate 147.8, Fiber 6.6, Sugar 80.3, Protein 20.5
COTTAGE CHEESE COOKIES
This unusual cookie recipe came from Search Light Recipe Book copyrighted in 1931. I thought this was a nice way to use up cottage cheese.
Provided by Laura Daszynicz
Categories Cookies
Time 25m
Number Of Ingredients 6
Steps:
- 1. Cream butter or butter substitute and cottage cheese until thoroughly blended. Swift flour, sugar and baking-powder and salt. Add gradually to first mixture. Form into a loaf. Wrap in wax paper and chill overnight. Slice thin Place on a slightly oiled baking sheet. Bake in moderate oven 400F 10 minutes or until delicate brown. 40 servings
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