Secret Ingredient Drop Cookies Recipe

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Secret Ingredient Drop Cookies Recipe

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Cottage cheese is the secret to making these cake-like cookies moist and tender. With candied cherries, they're a Christmas favorite.
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup 4% small-curd cottage cheese
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped candied pineapple
  • 22 red or green candied cherries, halved

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the cottage cheese, egg and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pineapple.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 44 cookies.
Originally published as Secret Ingredient Drop Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p88

Nutritional Facts

1 each: 74 calories, 2g fat (1g saturated fat), 11mg cholesterol, 80mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup 4% small-curd cottage cheese
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped candied pineapple
  • 22 red or green candied cherries, halved
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the cottage cheese, egg and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pineapple.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Top each with a cherry half. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 44 cookies.
Originally published as Secret Ingredient Drop Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p88

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