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Cottage Cheese Cookies

 Cottage Cheese Cookies
These delicate, puffy turnover cookies are sparked with raspberry and almond—delightful with afternoon tea.
24 ServingsPrep: 25 min. + chilling Bake: 15 min.


  • 2 cups sifted all-purpose flour
  • 1 cup cold butter
  • 1 cup (8 ounces) plus 2 tablespoons cream-style cottage cheese
  • Raspberry jam
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/8 teaspoon McCormick® Pure Almond Extract
  • Milk


  • 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 of 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.
  • Yield: 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 169 calories,

2 of 2

Cottage Cheese Cookies (continued)

Nutritional Facts: 8 g fat (5 g saturated fat), 22 mg cholesterol, 121 mg sodium, 22 g carbohydrate, trace fiber, 3 g protein.