Cottage cheese cookies

Crumbly biscuit with cottage cheese filling, perfect for breakfast and as an after school snack. This cookies used to be popular in my childhood. I am pretty sure this pastry still in trend, specially in school cafeterias.

You need for dough:

  1. 1 cup butter
  2. 1/4 cup sugar
  3. Pinch of salt
  4. Egg yolk
  5. 1/2 vanilla extract
  6. 1 cup flour

For filling:

  1. 1 cup cottage cheese
  2. 1 egg yolk 
  3. 5 tbsp almond flour 
  4. 2 tbsp sugar
  5. vanilla
  6. lemon zest
  7. 2 tbsp flour if needed 

Preheat oven to 350F-375F. Combine butter and flour in food processor on pulsing speed. Mix egg yolk, vanilla, salt and sugar. Add to butter and flour mixture. Combine on pulsing speed, wrap it in plastic and place in refrigerator. The dough might be crumbly, don’t worry it is gonna get firm in refrigerator.

Wile dough is resting work with fork over the cottage cheese, to make crumbles smaller. You can work it over the strainer, I prefer fork, it is faster,  easier and leaves no mess. Add yolk, almond flour, sugar, vanilla and lemon zest. If your mixture is too runny add all purpose flour. Filling  must be firm.

Roll dough 1/4 inch tick and cut circles with medium biscuit cutter, or you can use cup, or large beer glass. Place parchment paper on a baking sheet. Scoop 2 tbsp of filling and place it on one side of a circle, cover it with other side and press gently. Brush with egg wash on top and bake 20-25 minutes till golden brown. Don’t worry if filling is coming out from dough, it will bake.

I love to enjoy it with glass of cold milk. It really reminds me childhood.

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