Cottage Cheese Cookies
TOTAL TIME: Prep: 25 min. + chilling Bake: 15 min.
YIELD: 4 dozen.
These delicate, puffy turnover cookies are sparked with raspberry and almond—delightful with afternoon tea.
Ingredients
-
2 cups sifted all-purpose flour
-
1 cup cold butter
-
1 cup plus 2 tablespoons cream-style cottage cheese
-
Raspberry jam
-
GLAZE:
-
1 cup confectioners' sugar
-
1/8 teaspoon almond extract
-
2% milk
Directions
-
1.
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.
-
2.
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.
-
3.
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
2 each: 169 calories, 8g fat (5g saturated fat), 22mg cholesterol, 121mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC