Cottage Cheese Cookies Food

COTTAGE CHEESE COOKIES RECIPE

Steps:

• Preheat your Oven to 350˚F. Line a cookie sheet with parchment paper.
• In the bowl of your mixer with the paddle attachment, cream together your softened butter, 8 oz small-curd cottage cheese and the zest of one lemon. Mix on Medium/high speed for about 5 minutes until the mixture is smooth and fluffy.
• Sift in the flour and baking powder (or whisk together flour and baking powder instead of sifting) and knead it together with your dough hook or by hand until your dough is soft and not sticking to your fingers. If you find it is still sticking to your fingers, add another Tbsp of flour.
• Roll the dough into a ball and then roll it out on a smooth, non-stick surface until it is 1/4" thick. Use a round cookie cutter to cut out your cookies, cutting as many as you can out of your dough.
• Pour your sugar into a flat plate. Dip one side of your cookie into the sugar and gently pat it down to coat generously with sugar. Fold it in half with the sugar on the inside. Dip one of the folded sides of your cookie in the sugar again and fold it in half with the sugar on the inside. When you fold, the sugar will always be on the inside. If you accidentally dip both sides of your cookie in sugar (I did a couple times) don't panic, it will still be edible. Place the finished cookies on the baking sheet, fairly close together, since they don't expand very much. Make a ball of dough out of the remaining scraps and roll it out again and again until you've used up all of your dough.
• Bake at 350˚F for 32-35 minutes or until the edges and tops are golden brown.

CHOCOLATE COTTAGE CHEESE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream the first five ingredients in a large bowl.
• In a seperate bowl, combine the flour, cocoa, baking powder, soda, salt and nuts. Fold into creamed mixture.
• Drop by spoonfuls into a bowl of confectioner's sugar.
• Roll and place on greased cookie sheet.
• Bake ten minutes.

COTTAGE CHEESE COOKIES

Steps:

• 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.

COTTAGE CHEESE COOKIES

Steps:

• Blend butter& cottage cheese thoroughly in mixing bowl.
• Gradually add sifted dry ingredients.
• After mixed, form into a roll.
• Wrap in wax paper and chill several hours or overnight.
• Slice thinly and bake on a buttered baking sheet at 350 degrees until lightly golden brown, about 10 minutes.

COTTAGE CHEESE BISCUITS

Steps:

• Preheat oven to 450. In a large bowl or the bowl place flour, salt and baking powder. Stir until combined. Add butter and mix until it?s the size of small peas. Add the cottage cheese and stir until just combined.
• Using a large soupspoon, drop onto a non-stick cookie sheet. Bake until golden, about 12-15 minutes. Serve immediately.

QUICK COTTAGE CHEESE

Steps:

• Pour the skim milk into a large saucepan and place over medium heat. Heat to 120 degrees F. Remove from the heat and gently pour in the vinegar. Stir slowly for 1 to 2 minutes. The curd will separate from the whey. Cover and allow to sit at room temperature for 30 minutes.
• Pour the mixture into a colander lined with a tea towel and allow to sit and drain for 5 minutes. Gather up the edges of the cloth and rinse under cold water for 3 to 5 minutes or until the curd is completely cooled, squeezing and moving the mixture the whole time. Once cooled, squeeze as dry as possible and transfer to a mixing bowl. Add the salt and stir to combine, breaking up the curd into bite-size pieces as you go. If ready to serve immediately, stir in the half-and-half or heavy cream. If not, transfer to a sealable container and place in the refrigerator. Add the half and half or heavy cream just prior to serving.

OMA'S COTTAGE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
• In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
• Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

HOMEMADE COTTAGE CHEESE

Steps:

• Heat the milk to 190F.
• You will need a thermometer for other cheeses but you can get by here turning off the heat just before the milk begins to boil.
• Add the vinegar and allow the mixture to cool.
• When cool, pour the mixture, which now consists of curds and whey into a colander and drain off the whey.
• Pour the curds into a bowl and sprinkle on the salt and mix well.
• You may wish to use less salt or more, depending on your taste.
• A little cream could also be added, for a more silky variation.
• Now the best part, enjoy fresh or use in a cooked dish such as a lasagna!

COTTAGE CHEESE

Steps:

• Heat milk until about to boil. Remove from heat, stir in vinegar, and set aside to cool for half an hour. NOTE: As the milk curdles, slightly greenish whey will form alongside the milk curdles. This is normal.
• Line a sieve/colander with cheesecloth, pour the cheese in, and let the whey drain. Hold the ends of cheesecloth together and squeeze lightly to drain more of the whey. Set whey aside if saving.
• Run cool water over sieve/colander for a few minutes, stirring cheese with your fingers as you rinse the cheese. Allow to drain further for 10 minutes. Cheese is ready to be used or stored in the fridge in a clean, covered container. For a more commercial taste and texture, you will need to add some salt and cream (or milk for a lower fat alternative).

COTTAGE CHEESE

Steps:

• Pour milk into a small pot; bring to a boil. Add vinegar and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
• Pour mixture into a colander lined with cheesecloth. Allow liquid whey to drain off as curds cool, about 15 minutes. Season curds with salt.

CHOCOLATE COTTAGE CHEESE

Steps:

• Combine all ingredients.
• If desired, puree in blender until smooth (not necessary, but it'll look more appetizing).
• Eat.