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Cottage Cheese Cookies

These delicate, puffy turnover cookies are sparked with raspberry and almond—delightful with afternoon tea.
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min.
  • Makes
    4 dozen

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

  • 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
2 each: 169 calories, 8g fat (5g saturated fat), 22mg cholesterol, 121mg sodium, 22g carbohydrate (13g sugars, 0 fiber), 3g protein.

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