Wednesday, February 16, 2011
This recipes comes from the "Gourmet Cookie Book", and it was originally published in the July 1962 edition of the magazine. The intriguing thing about this recipe is that it includes cottage cheese, which is ultimately why I decided to make it. Let me tell you, these cookies are awesome!! They are light and airy, and not too sweet. They would be so perfect with a cup of tea or coffee.
I did notice that, even though the cookies are really small, they didn't make 8 dozen, like the recipe says they will. Maybe mine were too big. Meh, I'm not going to cry over it.
Cottage Cheese Cookies
1/2 cup unsalted butter (1 stick) room temperature
1/4 cup cottage cheese
1 cup sugar
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Cream together butter and cottage cheese in a mixer fitted with a paddle attachment. Blend in thoroughly sugar, vanilla and egg. Stir in flour and baking soda and salt.
Drop the cookies from a teaspoon onto a buttered baking sheet, and bake the cookies until golden brown, about 10 minutes.
Note: I used low fat cottage cheese. Do not drain it before using.
These would also be excellent with a little lemon or orange zest, or almond extract. I mean, they are essentially a sugar cookie, so whatever you can do to a sugar cookie, you can probably do with these.